8 oz Oysters

1/4 c Pureed spinach

1 pt Milk

1 c Half-and-half

1 1/2 ts MSG (Optional)

ds Garlic salt 1 ts A-1 sauce

2 ts Butter

2 ts Cornstarch

1/2 pt Whipping cream

Puree 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.