Cook the bacon in a large skillet over medium heat until cripsy. Remove and drain on paper towels. Set aside. In a saucepan over medium heat, melt the butter. Add the onions and season with salt and pepper. Cook, stirring, until wilted, about 4 minutes. Add the garlic and cook for 30 seconds. Stir in the heavy cream and bring to a simmer. Add 2 dozen of the oysters with their liquor and cook for 4 minutes. Add the spinach and continue to cook for 2 minutes. Using a handheld blender, puree the soup until smooth. Season with salt and pepper. Reduce the heat to low and keep warm. Before serving, season the soup with the hot sauce and Worcestershire. Season the remaining dozen oysters with salt and pepper. In a shallow bowl, combine the flours and season with Eseence. Dredge the oysters in the seasoned flour, coating completely. Fry the oysters in hot vegetable oil until crispy, about 2 to 3 minutes. Remove and drain on paper towels. Season with Essence. To serve, ladle the soup into individual serving bowls. Garnish with the fried oysters and crispy bacon.
Yield: 4 to 6 servings