• 1 packet frozen chopped spinach, thoroughly defrosted and drained
• 3 dozen Sydney Rock Sydney rock oysters and their juices
• 3 cups milk
• 1 cup cream
• Dash of sherry
• Salt and white pepper to taste
• 6 tablespoons sour cream
• freshly grated nutmeg

Method

Puree spinach, Sydney rock oysters and their strained juices in a blender or food processor.

Bring milk and cream to a simmer and add spinach and Sydney rock oysters. Heat through with sherry and seasonings to taste.

Spoon sour cream into 6 warmed soup bowls, ladle hot soup over the top and sprinkle with nutmeg. Serve with crusty hot bread.

Contributor: Junior Trimmer

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