Missy Adapted from famous New Orleans favorite ½ stick butter 1 TBS olive oil 1 bunch green onions, chopped 2 pods garlic, pressed 1 box chopped spinach, cooked, drained 1 tsp Worcestershire sauce 1 dash white Worcestershire... 

Adapted from famous New Orleans favorite

• ½ stick butter
• 1 TBS olive oil
• 1 bunch green onions, chopped
• 2 pods garlic, pressed
• 1 box chopped spinach, cooked, drained
• 1 tsp Worcestershire sauce
• 1 dash white Worcestershire sauce
• 2 TBS flour
• ½ tsp Tony Chachere’s seasoning mix
• ½ tsp thyme
• 1 can chicken broth
• 6-8 anise seeds
• 2 TBS dry sherry
• 3 dozen raw oysters, chopped coarsely
• ½ cup oyster liquid
• ¼ cup parmesan cheese
• 16 ounces Half & Half

1. In bottom of heavy soup pot sauté green onions until just wilted; remove from pot
2. To oil and butter add garlic and spinach, cook covered about 5 minutes
3. Add Worcestershire sauces, flour, Tony’s and thyme stirring until flour is completely incorporated
4. Slowly add chicken broth and cook uncovered additional 5 minutes
5. Add anise, sherry, oysters, and oyster liquid, cook about 5 minutes at steady simmer
6. Add the parmesan cheese and slowly add the Half & Half; turn to very low for additional 15-20 minutes

Serves 4-6