Trader Vics Bongo Bongo Soup Recipes

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TRADER VIC'S BONGO BONGO SOUP



Trader Vic's bongo bongo soup image

Trader Vic's bongo bongo soup

Provided by Peter Gordon

Categories     Weekend meals, Dinner party

Yield 4

Number Of Ingredients 8

2 medium White onions, thinly sliced (Main)
2 cloves Garlic, sliced
¼ Scotch bonnet chillies, finely chopped; wear gloves, they are fierce (Main)
1 drizzle Sunflower oil, or use butter
400 ml Coconut cream, or use coconut milk (Main)
300 ml Fish stock, or use chicken stock (Main)
500 g Spinach, washed, leaves shredded if large (Main)
16 Oysters, use up to 24, depending upon how generous you feel; reserve juices if oysters from a pottle (Main)

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



Bongo Bongo Soup image

This is from Trader Vic's restaurants. I first had this back in the 70's. Don't leave out the A-1 (it makes a difference) and don't sweeten the whipped cream :)

Provided by Outta Here

Categories     Spinach

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

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

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.

Nutrition Facts : Calories 377.1, Fat 27.2, SaturatedFat 16.4, Cholesterol 118.5, Sodium 870.1, Carbohydrate 19.1, Fiber 1.3, Sugar 0.3, Protein 15.7

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