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500 ml (2 cups) spinach leaves, stemmed, washed, spun dry, in chiffonade
to taste salt
250 ml (1 cup) Neilson whipping cream
2 egg yolks
to taste tabasco sauce
to taste freshly squeezed lemon juice
15 ml (1 tbsp) anise-flavoured liqueur (e.g. Pernod)
Directions
In a saucepan, bring the fish stock and chicken broth to a boil. Reduce heat and keep hot.
In a soup pot, melt the butter and sweat the shallots in the bacon for 6 minutes without browning. Add the flour, stir with a wooden spoon to combine and cook over medium heat for 3 minutes.
Add the hot liquid and combine gently with a whisk. Bring to a boil, then simmer over very low heat for 15 minutes, stirring occasionally.
Remove from heat, add the oyster liqueur and spinach, and season to taste.
Reheat the soup 15 minutes before serving. In a bowl, combine the cream and egg yolks. Add a large ladleful of the hot soup and whisk well to temper the yolks and keep them from curdling.
Add the egg mixture to the pot and heat the soup just until boiling, stirring constantly. Add the oysters and cook 1 minute. Remove from heat and stir in the Tabasco, lemon juice and liqueur.
