Title: Oyster soup with fresh & smoked oysters
 Categories: Soups
      Yield: 6 Servings
 
           Stephen Ceideburg
      6 sl Bacon, cut into thin strips
      1 lg Onion, cut into fine dice
      1 lg Leek, white part only,
           -sliced thin
      1 lg Red potato *
      1 c  Whipping cream
      4 c  Milk
    1/2 c  Bottled clam juice
      4 c  Packed young spinach leaves
     16    Fresh oysters and their
           -liquor
      7 oz Smoked oysters **
    1/2 ts Salt
           Freshly ground white pepper
 
  * peeled and cut into 1/2inch dice ** well rinsed in cold water,
  gently patted dry
  
  Cook the bacon in a 3-quart pot over medium high heat until lightly
  browned, about 4 minutes.
  
  Add the onion and leek and cook until softened, about
        4    minutes, stirring often.
  
  Add the potato, cream, milk and clam juice and bring to boil. Simmer,
  uncovered, until potato is just short of cooked, about 8 minutes.
  
  The soup can be made ahead up to this point and refrigerated
  overnight. Gently reheat if chilled.
  
  Add the spinach and fresh and smoked oysters and cook just until fresh
  oysters are cooked, about 1 minute.
  
  Add additional clam juice if needed for consistency.
  
  Season with salt and white pepper to taste. Serve immediately.
  
  Yield: 8 cups.
  
  PER 1-CUP SERVING: 415 calories, 19 g protein, 22 g carbohydrate, 28
  g fat (14 g saturated), 137 mg cholesterol, 515 mg sodium, 2 g fiber.
  
  Nathalie Dupree writing in the San Francisco Chronicle, 11/20/91.
  
  Posted by Stephen Ceideburg