SPINACH AND OYSTER BISQUE

l-l/2 pts. shucked oysters including the liquor
l large onion, chopped
3 tbsps. butter
l tbsps. all purpose flour
l lb. spinach, washed well and the coarse stems discarded
l/2 tsp. dried tarragon
l cup heavy cream
l/2 tsp. freshly grated lemon zest
l/4 tsp. sugar
freshly grated nutmeg to taste
oyster crackers as an accompaniment
Drain the oysters in a fine sieve set over a measuring cup, add
enough water to the oyster liquor to measure 2-l/2 cups, and reserve
the liquid. Discard any shell fragments from oysters, rinse the
oysters briefly and chop them into l/2″ pieces. In a kettle cook the
onion in the butter over mod. heat, stirring occasionally, until it
is pale golden, add tghe flour, & cook the roux, stirring, for 2 min
Whisk in the reserved oyster liquid and bring the mixture to a boil,
whisking. Add the spinach, half the oysters, and tarragon and
simmer the mixture, sitrring, for 2 mins. In a blender puree the
mixture in batches until it is smooth, transferring it as it is
pureed to a bowl, and return to the kettle. Add the cream and the
remaining oysters and heat the bisque over mod. heat, stirring, unti
it is hot and the oysters are cooked, but do not let it boil. Stir
in the zest, the sugar, nutmeg and s&p to taste and serve the bisque
with the oyster crackers.
Makes about 6-l/2 cups, serving 4 to 6.
Bon Appetit Sept. l992