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Cook the bacon in a 3-quart pot over medium high heat until lightly browned, about 4 minutes. Add the onion and leek and cook until softened,
about 4 minutes, stirring often. Add the potato, cream, milk and clam juice and bring to boil. Simmer, uncovered, until potato is just short of cooked, about 8 minutes. Add the spinach and
fresh and smoked oysters. Cook just until fresh oysters are cooked, about 1 minute. Add additional clam juice if needed for consistency. Season with salt and white pepper to taste. Serve oyster soup
in shallow serving bowls with fresh bread or your favorite soup crackers. Makes 8 cups.
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