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bongo bongo soup

(1 rating)
Recipe by
Mikekey *
Seattle, WA

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 oz
    samll raw oyester (jarred)
  • 1/2 lb
    fresh baby spinach, chopped
  • 1 qt
  • 2 Tbsp
  • 1 tsp
    steak sauce (a-1)
  • 1 Tbsp
  • 1 tsp
  • 1/2 tsp
    ground black pepper
  • 1/2 tsp
    worcestershire sauce (or to taste)
  • 1 dash
    tabasco sauce (or to taste)
  • 1/2 c
    whipping cream, whipped (unsweetened)

How To Make bongo bongo soup

  • 1
    Preheat broiler unit of oven.
  • 2
    Puree oysters and their juice, and spinach in a blender.
  • 3
    Heat milk in a large saucepan to a simmer and add puree, butter and A-1 sauce. Return to simmer (Do not boil).
  • 4
    Mix cornstarch with water and add to soup to thicken. Season with salt, pepper, worcestershire and tabasco.
  • 5
    Ladle into 4 oven-proof bowls and garnish each with whipped cream. Put bowls under broiler until cream is browned. Serve.

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