Try this creamy, rich seafood soup with red peppers and spinach.
ingredients
directions
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, purée 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 (125 mL) of the remaining spinach.
Ladle into warmed bowls.
Sprinkle with red pepper and remaining spinach.