This soup has become famous at Lafitte's Landing Restaurant and is
	requested on more occasions that all other soups combined. The concept
	to create a soup from the premier oyster dish of Creole New Orleans was
	indeed a good idea. 
	6 dozen freshly shucked oysters
	1/2 cup finely diced andouille sausage
	2 1/2 quarts oyster liquor * 
	1 cup melted butter 
	1 cup flour
	1 cup chopped onions 
	1 pint heavy whipping cream
	1 cup chopped celery 
	1/2 cup sliced green onions 
	1/2 cup chopped bell pepper 
	1/2 cup chopped parsley 
	1/4 cup minced garlic 
	salt and white pepper to taste
	1 10 ounce package cooked frozen spinach (thawed)
	1/2 ounce Pernod or Herbsaint 
	In a two gallon stock pot, heat butter over medium high heat. Add onions,
	celery, bell pepper and garlic. Saute three to five minutes or until
	vegetables are wilted. Add spinach and andouille sausage. Using a metal
	spoon or food processor chop spinach and vegetable mixture until all is
	well incorporated. Sprinkle in flour, blending well into spinach mixture.
	Stir constantly to avoid scorching. Add oyster liquor or chicken stock,
	one ladle at a time, until all is well blended. Bring to a low boil, reduce
	to simmer and cook thirty minutes. Add heavy whipping cream, oysters, green
	onions and parsley. continue to cook until edges of oysters begin to curl.
	Season to taste using salt and white pepper. Stir in Pernod or Herbsaint.
	Adjust seasonings if necessary. 

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