1 1/2 lb. whole, peeled, broken shrimp
2 tbsp. fresh garlic, chopped fine
1 lb. fresh spinach, stems removed
1/2 lb. sweet butter, divided
1 qt. chicken stock
Approximately 1 c. roux
1/4 c. Pernod or to taste
1 tbsp. Worcestershire sauce or to taste
Cayenne pepper to taste
Salt to taste
White pepper to taste
1/2 qt. heavy cream

To make roux, stir 1/2 cup clarified butter into 1/2 cup flour in small saucepan. Cook and stir until browned.

In a large skillet, place shrimp, 1/4 pound of sweet butter and garlic. Cook mixture until shrimp is pink in color and set aside. Bring chicken stock to a boil in another pot. Slowly add the roux to the chicken stock until it has thickened.

NOTE: The thickness should be slightly thicker than gravy, when you add the remaining ingredients the soup will thin out.

Simmer the thickened chicken stock over a low flame for 30 minutes, stirring frequently to prevent scorching. When 30 minutes is up and stock is still simmering, add the shrimp mixture and the heavy cream. Whisk in the Worcestershire, salt, white pepper, cayenne and Pernod. Adjust to your taste.

NOTE: Shrimp stock can be substituted for the chicken stock or both can be used to give the soup a richer flavor.

Take remaining 1/4 pound of sweet butter and place in a large pan along with the spinach. Quickly cook the spinach over high heat. When the spinach becomes limp, place a little in each serving bowl and ladle the soup over the spinach and serve.