bongo bongo soup
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.
prep time
15 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 8 ounces samll raw oyester (jarred)
- 1/2 pound fresh baby spinach, chopped
- 1 quart milk
- 2 tablespoons butter
- 1 teaspoon steak sauce (a-1)
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon worcestershire sauce (or to taste)
- 1 dash tabasco sauce (or to taste)
- 1/2 cup whipping cream, whipped (unsweetened)
How To Make bongo bongo soup
-
Step 1Preheat broiler unit of oven.
-
Step 2Puree oysters and their juice, and spinach in a blender.
-
Step 3Heat milk in a large saucepan to a simmer and add puree, butter and A-1 sauce. Return to simmer (Do not boil).
-
Step 4Mix cornstarch with water and add to soup to thicken. Season with salt, pepper, worcestershire and tabasco.
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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