Try this Oyster and Spinach Soup recipe, or contribute your own.
Suggest a better descriptionPuree the oysters in a blender with a bit of the nectar, then pour that mess into a saucepan along with the pureed spinach. Add the milk, half-in-half, seasonings and butter and heat but do not boil. Mix cornstarch with a little cold water, stir into soup and let everything simmer about 15 minutes, making sure it does not boil. 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. Submitted By PGL@IGLOU.COM (DON THOMAS) On 30 JAN 1995 230843 ~0700
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Serving Size: 1 Serving (529g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 676 | ||
Calories from Fat: 523 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 58.2g | 78 % | |
Saturated Fat 35.8g | 179 % | |
Monounsaturated Fat 16.5g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 214.8mg | 66 % | |
Sodium 325.2mg | 11 % | |
Potassium 696.6mg | 18 % | |
Total Carbohydrate 22.9g | 7 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 22.9g | ||
Protein 17.9g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 676
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