Ingredients (for 4):
- Oyster - 8 pieces
- Spinach - 4 oz
- Butter - 1 oz
- Oil - 1 oz
- Flour - 2 oz
- Milk - 2 oz
- Whipping cream - 2 oz
- White wine - 1 oz
- Salt - 1 tsp
- White pepper powder - 1/2 tsp
- Fish stock - 2 lb 2 oz
Procedures:
1. Clean the oysters with some flour, to make sure the skirts are thoroughly cleaned.
2. Boil the oysters in water, and then remove and drip dry.
3. Soak the spinach in water for about 1 hour. Then blanch in boiling water for a while.
4. Remove the spinach and cut into small sections.
5. Put the spinach and oysters in the serving bowl.
6. Heat a saucepan with the oil and butter, then add in the flour to cook under low heat for about 5 minutes.
7. Add the fish stock gradually, and whisk until the flour is fully dissolved. Continue to cook for 20 minutes.
8. Add the milk and whipping cream, then add white wine. Season with salt and white pepper powder.
9. Pour the soup into the serving bowl. Sprinkle with some parsley.
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