Prep 1 hr
Cook 0 mins
This recipe is taken from a cookbook issued by the Churchwomen of St. Stephen's Episcopal Church in Oxford, NC from 1982.
- In a saucepan cook the spinach, milk, and onion for about 30 minutes, stirring occasionally. Rub this mixture through a sieve or use a Foley food mill if you have one. In a large saucepan melt the butter. Blend in, with constant stirring, the flour and the seasonings. Stir in the hot spinach mixture and cook until it has thickened slightly. Add the shucked oysters and the cream and cook until the edges of the oysters begin to curl (this takes about 5 minutes). Stir occasionally while you are doing this. Serve the soup in hot soup plates.