1 lb fresh spinach, stemmed OR 10 oz pkg frozen chopped spinach, thawed and squeezed dry
1-1/2 cup chicken stock
1 sm onion, minced
2 garlic cloves, minced
1 celery rib, finely chopped
1 pint oysters, freshly shucked, liquor reserved
2 cup half-and-half or light cream
3 tablespoon Pernod
1/4 cup Parmesan cheese, freshly grated (or Romano)
1-1/2 teaspoon anise seed
1/2 teaspoon salt
1/8 teaspoon pepper, freshly ground
Lemon slices, for garnish
If using fresh spinach, bring a large pot of water to a boil. Add the spinach and cook until just wilted, 1 minute. Drain and rinse under cold running water. Squeeze as dry as possible. Place the fresh or frozen spinach in a food processor and turn the machine on and off until finely chopped. In a large saucepan, heat 1/3 cup of the chicken stock over moderately high heat. Add the onion, garlic and celery and cook until softened, about 5 minutes. Stir in the remaining chicken stock, the oyster liquor and the spinach. Slowly add the half-and-half and mix well. Simmer the soup for 8 minutes, stirring constantly to blend the flavors. Add the Pernod and cook for 2 minutes Stir in the cheese, anise seed, salt and pepper and simmer for 2 minutes longer. Remove from the heat and add the oysters. Garnish each serving with a slice of lemon.
Serves 4 to 6