Bongo Bongo Soup

Prep Time
Cook Time
Ready In

Recipe: #11487

December 12, 2013

Categories: Oysters, Spinach,

"This is from Trader Vic's restaurants. I first had this back in the 70's. Don't leave out the A-1 (it makes a difference) and don't sweeten the whipped cream."

Original is 4 servings


  • Serving Size: 1 (301.5 g)
  • Calories 237.6
  • Total Fat - 13.7 g
  • Saturated Fat - 8 g
  • Cholesterol - 61.3 mg
  • Sodium - 1560.9 mg
  • Total Carbohydrate - 22.5 g
  • Dietary Fiber - 1.3 g
  • Sugars - 10.5 g
  • Protein - 7.4 g
  • Calcium - 247.7 mg
  • Iron - 7.9 mg
  • Vitamin C - 25.2 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat broiler unit of oven.

Step 2

Puree oysters and their juice, and spinach in a blender.

Step 3

Heat milk in a large saucepan and add puree, butter and A-1 sauce.

Step 4

Bring to simmering point. DO NOT BOIL!

Step 5

Mix cornstarch with water and add to soup to thicken.

Step 6

Season with salt, pepper, worcestershire and tabasco.

Step 7

Ladle into 4 oven-proof bowls and garnish each with whipped cream.

Step 8

Put bowls under broiler until cream is browned.

Step 9



No special items needed.

2 Reviews


I would have loved to get fresh oysters but I had to settle for frozen,I used kale in place of the spinach, add in some granulated garlic pepper and went heavy on the Tabasco, I'm going to make it again because it's a very good tasting soup (and I love oysters!) thanks Mikekey


review by:
(3 Jan 2016)


Another one of your recipes I have made many times. This is really easy to put together but tastes like you spent all day making it. Thanks for sharing this here.


review by:
(27 Dec 2013)

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