Bongo Bongo Soup Recipe

Name: Bongo Bongo Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 ounce) jar oysters, raw (small); 1/2 lb Baby Spinach, chopped; 1 quart milk; 2 tablespoons butter; 1 teaspoon A.1. Original Sauce; 1 tablespoon cornstarch; 1/2 cup water; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 dash Worcestershire sauce (to taste); 1 dash Tabasco sauce (to taste); 1/2 cup whipping cream, whipped

Servings: persons

1 (8 ounce) jar oysters, raw (small)
1/2 lb Baby Spinach, chopped
1 quart milk
2 tablespoons butter
1 teaspoon A.1. Original Sauce
1 tablespoon cornstarch
1/2 cup water
1 teaspoon salt
1/2 teaspoon ground pepper
1 dash Worcestershire sauce (to taste)
1 dash Tabasco sauce (to taste)
1/2 cup whipping cream, whipped

1
Preheat broiler unit of oven.
2
Puree oysters and their juice, and spinach in a blender.
3
Heat milk in a large saucepan and add puree, butter and A-1 sauce.
4
Bring to simmering point. DO NOT BOIL!
5
Mix cornstarch with water and add to soup to thicken.
6
Season with salt, pepper, worcestershire and tabasco.
7
Ladle into 4 oven-proof bowls and garnish each with whipped cream.
8
Put bowls under broiler until cream is browned.
9
Serve.

215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (8 ounce) jar oysters, raw (small), 1/2 lb Baby Spinach, chopped, 1 quart milk, 2 tablespoons butter, and more.

Yes, Bongo Bongo Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bongo Bongo Soup

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