Oysters Rockefeller Soup

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If using fresh spinach, bring a large pot of water to a boil. Add the spinach and cook until just wilted, 1 minute. Drain and rinse under cold running water. Squeeze as dry as possible. Place the fresh or frozen spinach in a food processor and turn the machine on and off until finely chopped.

In a large saucepan, heat 1/3 cup of the chicken stock over moderately high heat. Add the onion, garlic and celery and cook until softened, about 5 minutes. Stir in the remaining chicken stock, the oyster liquor and the spinach. Slowly add the half-and-half and mix well.

Simmer the soup for 8 minutes, stirring constantly to blend the flavors. Add the Pernod and cook for 2 minutes Stir in the cheese, anise seed, salt and pepper and simmer for 2 minutes longer. Remove from the heat and add the oysters. Garnish each serving with a slice of lemon.

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