- ¼ cup all-purpose flour
- ¼ cup bacon drippings
- ½ cup finely chopped green onions
- ½ cup finely chopped yellow onions
- ½ cup finely chopped bell pepper
- 1 cup finely chopped celery
- 2 tablespoons minced garlic
- 8 cups chopped baby spinach
- ½ cup Herbsaint Liquor or Pernod
- 4 fresh bay leaves
- 2 teaspoons chopped fresh thyme
- ¼ cup chopped fresh basil
- ¼ teaspoon cayenne
- 1 teaspoon black pepper
- 2 teaspoons salt, or more to taste
- 2 cups heavy cream
- 2 cups milk
- 4 cups coarsely chopped fresh shucked oysters with their liquor
- Tabasco, to taste
- Chopped bacon and oyster crackers/croutons, for garnish
Make a roux in a 6-quart heavy-bottomed stockpot or Dutch oven using the flour and bacon drippings. Cook gently for about 8 minutes over medium heat, stirring often with a wooden spoon. Add the onions, bell pepper, celery and garlic. Continue cooking, stirring often, for about 10 minutes.
Next, add the herbs and spices; cook for 3 minutes more, being careful not to brown the vegetables. Add the spinach and the Herbsaint. Cook the spinach down for about 5 minutes. Whisk in the cream and milk; simmer the soup base over low heat for about 1 hour to develop the flavor. Next, use a hand-held stick blender to purée the soup to a smooth consistency.
Add the oysters and their liquor to the soup base, and stir to combine. Bring to a quick simmer. Adjust the seasoning and add Tabasco to your liking. Serve with a little chopped bacon.
2015 Duchman Vermentino ‘Bingham Family Vineyard’—Another shining example of how the Italian varietals love our Texas climate. This Vermentino made from 100% Texas grapes is bursting with lemon & lime zest, bright playful acidity and refreshing texture.