Creole Oyster and Spinach Soup | Louisiana Kitchen & Culture

Ingredients

• 4 tablespoons unsalted butter
• 1 cup finely diced yellow onions
• 1/2 cup finely diced celery
• 1/2 cup finely diced red bell pepper
• 1 tablespoon minced garlic
• 2 tablespoons fresh thyme
• 1/2 cup Pernod
• 2 cups fresh spinach leaves, stems removed
• 4 cups heavy cream
• Kosher salt
• Freshly ground black pepper
• Dash of Louisiana hot sauce
• 1 pint (16 ounces) large Louisiana Gulf oysters, with oyster liquor