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Oyster Bisque With Spinach Chiffonade

soups, shellfish

4 cups shucked fresh oysters; and their liquor
1 pkg (10 oz) fresh spinach; trimmed
1/4 cup butter
1 onion; finely chopped
2 tablespoons all-purpose flour
2 cups milk
1 cup whipping cream
2 tablespoons brandy
1/2 teaspoon pepper
2 tablespoons minced sweet red pepper

Reserving liquor, drain oysters; rinse well, drain and chop. Roll up spinach leaves and slice into thin strips. Set aside. In large saucepan, melt butter over medium heat. Cook onion for about 7 minutes or until beginning to brown. Stir in flour; cook, stirring, for 1 minute. Whisk in reserved oyster liquor; bring to boil. Add half each of the oysters and spinach; simmer for 3 minutes. In food processor or using immersion blender, puree until smooth; return to saucepan over medium heat. Add milk and cream; heat, stirring and being careful not to boil, for 5 minutes. Add remaining oysters; cook for about 3 minutes or until oysters are firm. Stir in brandy and pepper. Remove from heat. Stir in all but 1/2 cup of the remaining spinach. Ladle into warmed bowls. Sprinkle with red pepper and remaining spinach.

Contributor: Canadian Living Magazine, December, 2000

Yield: 8 appetizer ser

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