Oyster & Spinach Soup
l pkg frozen chopped spinach, thoroughly defrosted and drained
3 dozen oysters and their juices
3 cups milk
l cup cream
dash of sherry
salt and white pepper to taste
6 tbsp sour cream
freshly grated nutmeg
Puree spinach, oysters and their strained juices in a blender or food processor. Bring milk and cream to a simmer and add spinach and oysters. Heat through with sherry and seasonsings 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.