Appetizer -- Oyster Spinach Bisque
1 10-oz. package frozen chopped spinach, cooked and drained
One half cup butter
1 sweet onion, chopped
2 garlic cloves, minced
1 pint select oysters, drained
2 chicken bouillon cubes dissolved in 1/3-cup hot water
2 cups light cream
One third cup flour
1 Tbsp. dry sherry
Salt and pepper to taste
Place cooked spinach in a food processor and chop. In a skillet melt one quarter cup butter and saute onion and garlic; add oysters and cook until ends start to curl. Place mixture in food processor and chop. Melt one quarter cup butter in saucepan and add chicken bouillon, cream and flour and cook for several minutes stirring constantly. Add spinach and oyster mixture and continue cooking. Add sherry and salt and pepper to taste and serve. You may serve this chilled also.
The Skinny: Use fat free half-and-half in place of the cream. If you cannot tolerate alcohol just leave out the sherry.
