2 c. cooked pureed spinach
3 1/2 c. chicken stock
3 pts. oysters & their liquid
1 minced onion
6 minced garlic cloves
2 minced celery stalks
1 c. grated Parmesan or Romano cheese
1 tbsp. anise seed
1/3 c. cornstarch, dissolved in 1/2 c. Pernod
2 pts. half & half (or use milk to make it less rich)
Salt & cayenne to taste

Cook onion, celery and garlic for 10 minutes in a cup of chicken stock. Add pureed spinach, stir and simmer 5 more minutes. Add rest of chicken stock and oyster liquid. Stir constantly for 10 minutes. Add cheese and blend in well. Thicken with cornstarch-Pernod mixture. Add half and half and heat gently. Add anise. When soup is right consistency, remove from heat and add oysters. Adjust seasonings.