Alice LeBlanc's Award-Winning Spinach Oyster Bisque
24 oz. oysters
1 lb. frozen chopped spinach
4 Tbsp. oleo or butter
½ Cup onion chopped
2 ribs of celery chopped
4 Tbsp. flour
Liquid from spinach
½ tsp. garlic salt
Salt and pepper to taste
1 qt. evaporated milk
Pinch of nutmeg
1 ½ Cups oyster liquid or water
Drain liquid from oysters. Save 1 ½ cups. Cook oysters until well done. Chop oysters.
Cook spinach according to label on package. Drain (save liquid). Melt oleo over medium heat.
Cook onions and celery, stirring. Push onions, celery to side of pan and sprinkle flour over oleo. Stir to make a paste.
Pour in oyster and spinach liquid, stir till smooth.
Add oysters and spinach to simmering liquid. Add garlic salt, nutmeg salt and pepper to taste.
Cook uncovered for about 20 minutes. Slowly add quart of milk and cook 5 to 10 minutes longer.
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