1 lg. onion, pureed
1 clove garlic, chopped fine
1 (6 oz.) frozen chopped spinach, thawed
3 chicken bouillon cubes
3 c. oysters in their juice
1/2 lb. butter
2/3 c. flour
1/2 tsp. salt and pepper
1 qt. half and half
2/3 qt. heavy cream

TOOLS:

Blender
Large pot
Wire whisk

In large pot melt 1/4 lb. butter. Add pureed onion, cup garlic, and spinach. Saute 5 minutes until onion changes color slightly. In another pot melt 1/4 lb. butter. Add flour, whisk together to make a roux. Remove from heat. Add oysters and juice into large pot with onion, spinach mixture. Saute until oyster ends begin to curl. Add bouillon cubes and roux to large pot. Whisk together until thick. Add half and half, heavy cream whisk until creamy consistency. Do not boil and add salt and pepper to taste.