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Ingredients
- 2 1/2 cups half and half
- 10 oz fresh oysters, poached (or 10 oz drained, cammed oysters), whirled in a blender to puree
- 1/4 cup strained creamed spinach (baby food)
- 2 tablespoons butter
- 1 teaspoon MSG
- 1 teaspoon A-1 sauce
- About 1/2 teaspoon salt
- About 3/8 teaspoon freshly ground black pepper
- Generous dash of garlic slat
- 2 teaspoons cornstarch mixed with 2 teaspoons cold water
- About 2/3 cup heavy cream, whipped

In a large saucepan, heat half and half just to simmering. Add oyster puree, spinach, butter, MSG, A-1 sauce, salt, pepper, garlic salt, and cayenne. Heat to simmering, whisking until smooth; do not boil. Add cornstarch mixture, and heat and stir with a whisk until soup is slightly thickened. Correct seasoning. Ladle into heatproof serving bowls. Top each with a spoonful of whipped cream. Slip under broiler just until cream is well glazed and slightly brown. Makes about 4 servings.

(Source: Trader Vic's)

More Recipes:

Bongo Bongo Soup

Chinese Kraut and Pork Chops

Tahitian Fish Soup

Chicken Curry Amui

Curry Sauce for Chicken Curry Amui

Trader Vic's Original Mai Tai Recipe

More Cooking recipes:
- Cooking with Spirits
- Cocktail Appetizers
- Cocktail Dessert

- Who is Trader Vic?
- Hinky Dinks
- War Times
- Business expansion until today

"Some I have gathered at their origin and others are my own concoctions."
His Cocktail Menu
His Original Mai Tai Recipe

"Follow the directions and you'll love the results. Watch out for your ulcers."
See the recipes

See the photos of one of his restaurants in Atlanta, Hilton Hotel and the cocktails.
Enter the gallery

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