Bongo Bongo Soup

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By Mikekey *
@Mikekey

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.

Rating:

☆☆☆☆☆ 0 votes

Serves:

Prep:

15 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

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

How to Make Bongo Bongo Soup

Step-by-Step

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.