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 t 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. Submitted By PGL@IGLOU.COM (DON THOMAS) On 30 JAN 1995 230843 ~0700