Bongo Bongo Soup

4
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In

Recipe: #11487

December 12, 2013



"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 recipe yields 4 servings
OK

Nutritional

  • 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 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

Serve.

Tips & Variations


No special items needed.

Related

BusyMiz

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)

QueenBea

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)