bongo bongo soup
(1)
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)
yield
4 serving(s)
prep time
15 Min
cook time
20 Min
method
Stove Top
Ingredients For bongo bongo soup
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8 ozsamll raw oyester (jarred)
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1/2 lbfresh baby spinach, chopped
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1 qtmilk
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2 Tbspbutter
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1 tspsteak sauce (a-1)
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1 Tbspcornstarch
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1 tspsalt
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1/2 tspground black pepper
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1/2 tspworcestershire sauce (or to taste)
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1 dashtabasco sauce (or to taste)
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1/2 cwhipping cream, whipped (unsweetened)
How To Make bongo bongo soup
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1Preheat broiler unit of oven.
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2Puree oysters and their juice, and spinach in a blender.
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3Heat milk in a large saucepan to a simmer and add puree, butter and A-1 sauce. Return to simmer (Do not boil).
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4Mix cornstarch with water and add to soup to thicken. Season with salt, pepper, worcestershire and tabasco.
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5Ladle into 4 oven-proof bowls and garnish each with whipped cream. Put bowls under broiler until cream is browned. Serve.
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