8 oz Oysters

    1/4 c  Pureed spinach

      1 pt Milk

      1 c  Half-and-half

  1 1/2 ts MSG (Optional)

        ds Garlic salt
      1 ts A-1 sauce

      2 ts Butter

      2 ts Cornstarch

    1/2 pt Whipping cream

  Puree the oysters in a blender with a bit of the nectar, then pour
  that mess into a saucepan along with the pureed spinach. Add the milk,
  half-in-half, seasonings and butter and heat but do not boil.
  Mix cornstarch with a little cold water, stir into soup and let
  everything simmer about 15 minutes, making sure it does not boil.
  Whip cream, ladle soup into four ovenproof bowls, top each with a
  generous portion of cream and put under an oven broiler just until
  you have a golden pool of cream floating atop each bowl.