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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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