Oyster and Spinach Soup

• 8 ounces oysters
• 1/4 cup spinach pureed
• 1 pint milk
• 1 cup light cream (half&half)
• 1 1/2 teaspoons monosodium glutamate opt
• 1 dash garlic salt
• 1 teaspoon steak sauce
• 2 teaspoons butter
• 2 teaspoons cornstarch
• 1/2 pint heavy whipping cream

1. Puree the oysters in a blender with a bit of the nectar, then pour that mess into a saucepan along with the pureed spinach.
2. Add the milk, half-in-half, seasonings and butter and heat but do not boil.
3. Mix cornstarch with a little cold water, stir into soup and let everything simmer about 15 minutes, making sure it does not boil.
4. Whip cream, ladle soup into four ovenproof bowls, top each with a generous portion of cream and put under an oven broiler just until you have a golden pool of cream floating atop each bowl.

oysters, milk, light cream, glutamate, garlic salt, steak sauce, butter, cornstarch, heavy whipping cream

Taken from recipeland.com/recipe/v/oyster-spinach-soup-38780 (may not work)