by TasteFood
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my 58 recipes »
Photo by TasteFood
TasteFood's Notes:
Expand1 tablespoon olive oil Ask a question about this ingredient
6 ounces chorizo sausage, cut in 1/4" slices Ask a question about this ingredient
1 medium onion, chopped Ask a question about this ingredient
1 1/2 cup whole milk Ask a question about this ingredient
1 cup heavy cream Ask a question about this ingredient
1 cup shucked oysters (about 12), liquor drained and reserved Ask a question about this ingredient
3 cups spinach leaves, washed Ask a question about this ingredient
1 teaspoon salt, or to taste Ask a question about this ingredient
1 teaspoon freshly ground black pepper, or to taste Ask a question about this ingredient
Heat olive oil in a large sauce pan over medium heat. Add chorizo. Cook, stirring, until golden brown, 3-4 minutes. Transfer chorizo to a plate lined with a paper towel. Pour off all but 1 tablespoon fat from saucepan.
Ask a question about this stepAdd onion to saucepan and sauté over medium heat until translucent, about 3 minutes.
Ask a question about this stepAdd milk, cream and reserved oyster liquor to the onions. Bring to a boil and reduce heat to a simmer.
Ask a question about this stepAdd spinach and cook briefly until wilted but still bright green.
Ask a question about this stepAdd oysters and simmer until cooked through, about 2 minutes. Add salt and pepper to taste.
Ask a question about this stepServe immediately in warm bowls.
Ask a question about this stepOh, how I could go for a bowl of that right now on this very chilly day!
Wow. What's not to love?
Wow, yum on this! The chorizo is a great idea! Love the bowl too!
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
So glad this popped up....I wasn't on a year ago, and wow!