Yield: 6 Servings
|\N \N||Stephen Ceideburg|
|6 slices||Bacon, cut into thin strips|
|1 large||Onion, cut into fine dice|
|1 large||Leek, white part only, sliced thin|
|1 large||Red potato *|
|1 cup||Whipping cream|
|½ cup||Bottled clam juice|
|4 cups||Packed young spinach leaves|
|16 \N||Fresh oysters and their liquor|
|7 ounces||Smoked oysters **|
|\N \N||Freshly ground white pepper|
* peeled and cut into 1/2inch dice ** well rinsed in cold water, gently patted dry
Cook the bacon in a 3-quart pot over medium high heat until lightly browned, about 4 minutes.
Add the onion and leek and cook until softened, about 4 minutes, stirring often.
Add the potato, cream, milk and clam juice and bring to boil. Simmer, uncovered, until potato is just short of cooked, about 8 minutes.
The soup can be made ahead up to this point and refrigerated overnight.
Gently reheat if chilled.
Add the spinach and fresh and smoked oysters and cook just until fresh oysters are cooked, about 1 minute.
Add additional clam juice if needed for consistency.
Season with salt and white pepper to taste. Serve immediately.
Yield: 8 cups.
PER 1-CUP SERVING: 415 calories, 19 g protein, 22 g carbohydrate, 28 g fat (14 g saturated), 137 mg cholesterol, 515 mg sodium, 2 g fiber.
Nathalie Dupree writing in the San Francisco Chronicle, 11/20/91.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini