Trader Vic’s Bongo Bongo Soup

• 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).