- 4 dozen oysters
- 1/2 stick (4 tablespoons) butter
- 1 1/2 cups chopped onions
- 1 cup chopped celery
- 2 teaspoons salt
- 1/2 teaspoon cayenne
- 1/2 teaspoon freshly ground black pepper
- 4 bay leaves
- 1/2 cup Pernod
- 1 tablespoon chopped garlic
- 1 large baking potato, peeled and diced (about 2 cups)
- 2 quarts Chicken Broth 
- 4 cups cleaned, stemmed, and shredded spinach (about 6 ounces)
- 1/2 cup heavy cream
- 1/4 cup chopped green onions
- 1/4 cup chopped parsley
- 4 tablespoons cornstarch
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Tabasco sauce
- 1 tablespoon fresh lemon juice
- 1/4 cup freshly grated parmesan
- Shuck the oysters, reserving the liquor. You should have about 1 1/2 cups.
- Heat the butter in a large enameled cast-iron Dutch oven over medium ñhigh heat. Add the onions, celery, salt, cayenne, black pepper, and bay leaves. SautÈ until the vegetables are wilted, 4 to 5 minutes. Add 1/4 cup of the Pernod and the garlic and cook, stirring, for 2 minutes. Add the potato and broth and bring to a boil. Cook, uncovered, for about 20 minutes, or until the potato is very tender. With the back of a spoon, mash the potato pieces against the side of the pot and stir into the mixture to thicken. Add the spinach, cream, green onions, parsley, and oyster liquor. Continue to boil for 6 minutes.
- Dissolve the cornstarch in the remaining 1/4 cup Pernod. Slowly add to the pot, stirring to blend well. Reduce heat to medium. Continue to cook, stirring until the mixture thickens slightly, about 8 to 10 minutes.
- Add the Worcestershire, Tabasco, lemon juice, oysters, and cheese. Stir. Cook for 4 to 5 minutes, or until the edges of the oysters curl. Remove the bay leaves.
- Serve hot in soup cups or bowls.