2 cups chicken stock
2 pints oysters and juice
1 medium chopped onion
5 cloves minced garlic
2 stalks celery, chopped
3/4 cup grated Parmesan or Romano cheese
1 Tbsp. anise seed
2 cups pureed spinach
1/3 cup cornstarch
1/2 cup Pernod
2 pints half and half
Salt and pepper to taste

Saute vegetable in a little chicken stock, add cooked spinach, cook for 5 minutes, add rest of stock, and oyster juice. Add half and half, cook 10 minutes, stirring constantly, thicken with cornstarch (add cornstarch to Pernod), add oysters with juice and cook until oysters curl. Season. Serve with thin slice of lemon floating on top.