Bongo Bongo Soup Food

BONGO BONGO SOUP

Steps:

• Preheat broiler unit of oven.
• Puree oysters and their juice, and spinach in a blender.
• Heat milk in a large saucepan and add puree, 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.

TRADER VIC'S BONGO BONGO SOUP

Steps:

• Saute onion, garlic and chilli in oil or butter until completely collapsed and softened, without colouring. It will take 12-15 minutes cooking, stirring occasionally.
• Add coconut cream (or coconut milk) and fish or chicken stock. Bring to the boil, then simmer 5 minutes.
• Add spinach and simmer 4 minutes, stirring frequently. Add oysters and any juices and simmer another 4 minutes.
• Use a stick blender to puree smooth, or carefully puree in a bar-blender in batches. Don't overfill the blender because the hot liquid will explode all over you and the kitchen. Season with salt and coarsely ground black pepper. You could make this without the chilli as I first had it made for me, but I have to say the background flavour and heat add something that would be hard to replicate with any other spice.

BONGO BONGO SOUP

Steps:

• 1. Preheat broiler unit of oven.
• 2. Puree oysters and their juice, and spinach in a blender.
• 3. Heat milk in a large saucepan to a simmer and add puree, butter and A-1 sauce. Return to simmer (Do not boil).
• 4. Mix cornstarch with water and add to soup to thicken. Season with salt, pepper, worcestershire and tabasco.
• 5. Ladle into 4 oven-proof bowls and garnish each with whipped cream. Put bowls under broiler until cream is browned. Serve.