Bongo Bongo Soup

Name: Bongo Bongo Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Hawaiian/Polynesian
Ingredients: 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)

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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 votes0

Serves:

Prep:

15 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

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)
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How to Make Bongo Bongo Soup

Step-by-Step

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