Bongo Bongo Soup

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By Todd Johnson

Story Published: Mar 31, 2008 at 11:37 AM PST

Story Updated: Mar 31, 2008 at 11:37 AM PST

Ingredients

Bongo Bongo Soup - 7/7/2006

1 8 oz. jar fresh oysters 12 oz. clam juice
1 tsp. garlic Pinch of white pepper
1/2 lb. baby spinach 2 cups whipping cream
Pinch of salt Dash of A-1 steak sauce
Dash of Worcestershire sauce 2 drops Tabasco sauce

Directions

In a sauce pan, heat oysters, clam juice and garlic. Add a pinch of white pepper. Bring to a boil.

Turn off heat. Add baby spinach leaves to the pan. The heat of the liquid will cause the spinach to wilt.

Let oyster-spinach mixture cool. Place in a blender then blend until smooth. Add cream and blend again.

Pour blended mixture back into the saucepan and bring to a slow simmer. Season with A-1 steak sauce, Worcestershire sauce and Tabasco sauce. Serves 4-6.

Recipe from Michael Weeks, Trader Vic's

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