bongo bongo soup
(1 rating)
Great for New Years. This is from Trader Vic's restaurants. I first had this back in the 1970's. Don't leave out the A-1 (it makes a difference) and don't sweeten the whipped cream. Unfortuneatly, the Seattle Trader Vic's closed many years ago. The closest one is in Atlanta or Tokyo.
►
(1 rating)
yield
4 serving(s)
prep time
15 Min
cook time
20 Min
method
Stove Top
Ingredients For bongo bongo soup
-
8 ozsamll raw oyester (jarred)
-
1/2 lbfresh baby spinach, chopped
-
1 qtmilk
-
2 Tbspbutter
-
1 tspsteak sauce (a-1)
-
1 Tbspcornstarch
-
1 tspsalt
-
1/2 tspground black pepper
-
1/2 tspworcestershire sauce (or to taste)
-
1 dashtabasco sauce (or to taste)
-
1/2 cwhipping cream, whipped (unsweetened)
How To Make bongo bongo soup
-
1Preheat broiler unit of oven.
-
2Puree oysters and their juice, and spinach in a blender.
-
3Heat milk in a large saucepan to a simmer and add puree, butter and A-1 sauce. Return to simmer (Do not boil).
-
4Mix cornstarch with water and add to soup to thicken. Season with salt, pepper, worcestershire and tabasco.
-
5Ladle into 4 oven-proof bowls and garnish each with whipped cream. Put bowls under broiler until cream is browned. Serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT