3 ounces butter
2 ounces chopped onion
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.