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Total Time
55mins
Prep 25 mins
Cook 30 mins

A delicious adaptation of the famous oyster dish. It's rich and savory--a perfect addition to any feast! We usually have this Christmas Eve but it's great any time of year! Originally from a 1979 Houston Home and Garden with Thanksgiving recipes. The soup can be made ahead of time and slowly reheated. Doubles easily.

Ingredients Nutrition

Directions

  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 purée half to give the soup some body.
  9. Season to taste with seasonings and serve.