Trader Vic’s Bongo Bongo Soup

Preparation info
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By Robert Carrier

Published 1965

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  • 9 fresh oysters
  • 4 tablespoons cooked spinach
  • ¼ pint crea


Blend oysters, spinach, cream, butter and seasoning in blender. Heat milk; add spinach and oyster mixture, and bring gently to simmering point; do not boil. Add cornflour which you have mixed to a smooth paste with warm milk and cook, stirring constantly, until thickened.

Before serving: top with whipped cream and glaze under grill (optional).