* 48 shucked oysters
* 2 quarts cold water
* 1 1/2 sticks (3/4 cup) butter (hey, it’s supposed to be “rich enough for Rockefeller”!)
* 1/2 cup chopped celery
* 1/2 cup all-purpose flour
* 1/3 cup Herbsaint or Pernod (Absolutely necessary)
* 8 ounces fresh spinach leaves – washed, stemmed, and coarsely chopped
* 1/4 cup fresh parsley, finely chopped
* 2 cups heavy cream
* Salt and white pepper

How to cook:

* Place the oysters in a large saucepan and cover with 2 quarts of cold water. Cook over medium heat just until the oysters begin to curl, about 5 minutes.
* Strain the oysters, reserving the stock set aside.
* Melt the butter in a large pot and saute the celery until tender.
* Stir in the flour add the oysters and oyster stock. Reduce the heat and simmer for 10 minutes until thickened.
* Add the Herbisant, spinach, and parsley season to taste with salt and pepper.
* Pour in the cream and simmer several minutes until the soup is hot, then serve.