Watercress and Spinach Oyster Soup

from Tammy Huynh of Tamarine

Serves 4

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INGREDIENTS:
1 ½ pints Shucked oysters, liquid reserved
1 Onion, chopped
4 Tbls Unsalted butter
2 Tbls All-purpose flour
3 cups Water
½ lb Spinach leaves
½ lb Watercress
1 tsp Sugar
Salt and pepper to taste
1 cup Heavy cream
2 tbsp Chives, chopped
Chili oil

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PREPARATION:
Sauté onion in unsalted butter in a 4-6 quart stockpot for two minutes. Whisk in flour and cook for additional 1 minute. Add 3 cups of water and reserved oyster liquid to pot. Bring to boil then add spinach leaves, water cress and cook for additional 5 minutes. Season with salt, pepper and sugar. Add heavy cream and oysters and cook for another 2 minutes. Ladle into bowls and top with chopped chives and chili oil.