Oysters Rockefeller Soup

• 5 tablespoons butter
• 5 tablespoons flour
• 2 garlic cloves, minced
• 1 bunch green onion, sliced, tops and bottoms
• 2 1/2 cups oysters, diced and drained
• 1 1/2 cups chicken broth
• 3 cups cream, scalded
• 20 ounces frozen chopped spinach, cooked and drained well
• salt
• cayenne
• Tabasco sauce
• nutmeg, to taste

1. Melt butter and stir in flour.
2. Add garlic and onions; cook over medium high heat until onions are transparent.
3. Add oysters; cook until oysters are firm, about 8 minutes.
4. Add chicken broth and cream, stir well to combine.
5. Add spinach and bring to a boil.
6. Remove soup from heat and allow to cool a bit.
7. If desired, process in a blender or food processor until well blended.
8. I usually puree half to give the soup some body.
9. Season to taste with seasonings and serve.

butter, flour, garlic, green onion, oysters, chicken broth, cream, spinach, salt, cayenne, tabasco sauce, nutmeg

Taken from www.food.com/recipe/oysters-rockefeller-soup-56267 (may not work)