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Bongo Bongo Soup

 

This is from Trader Vic's restaurants. We no longer have one here, unfortunately. 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!
137

Yield

4

servings

Prep

15

min

Cook

25

min

Ready

40

min

Trans-fat Free
 

Ingredients

8 ounces oysters
raw, 1 jar of small
½ pounds baby spinach
chopped (raw)
*
4 cups milk
whole is best
2 tablespoons butter
1 teaspoon steak sauce
A-1 is best
*
1 tablespoon cornstarch
½ cup water
1 teaspoon salt
1/2 teaspoon black pepper
ground
1 dash worcestershire sauce
to taste
*
2 drops red hot pepper sauce
to taste
*
½ cup heavy whipping cream
whipped, UNSWEETENED

Directions

Preheat broiler unit of oven.

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

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

Bring to simmering point. 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 355g (12.5 oz)
Amount per Serving
Calories 27756% of calories from fat
 % Daily Value *
Total Fat 17g 27%
Saturated Fat 10g 52%
Trans Fat 0g
Cholesterol 83mg 28%
Sodium 796mg 33%
Total Carbohydrate 6g 6%
Dietary Fiber 0g 0%
Sugars g
Protein 28g
Vitamin A 20% Vitamin C 9%
Calcium 30% Iron 17%
* based on a 2,000 calorie diet How is this calculated?

 

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