serves 6

1 pint shucked oysters
3 ounces butter
2 ounces chopped onion
1/4 cup flour
2 cups fish stock
1 cup dry white wine
4 ounces spinach
1/2 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon white pepper

Remove any shells from oysters. Save the oyster liquid. In a saucepan, melt butter. Stir in the onion until transparent. Add flour and cook over low heat for 5 minutes. Add the stock and wine. Mix well. Bring to a boil and simmer for 15 minutes.
Cook the spinach in boiling water. Drain, squeeze any excess of water, and chop the spinach.
Add to the soup, together with the oyster juice and the cream. Simmer for 5 minutes. Season to taste.