Post #131625 by freddiefreelance on Fri, Dec 17, 2004 1:51 PM

From Cocktail Times:

Bongo Bongo Soup
Ingredients:

• 2 1/2 cups half and half
• 10 oz fresh oysters, poached (or 10 oz drained, cammed oysters), whirled in a blender to puree
• 1/4 cup strained creamed spinach (baby food)
• 2 tablespoons butter
• 1 teaspoon MSG
• 1 teaspoon A-1 sauce
• About 1/2 teaspoon salt
• About 3/8 teaspoon freshly ground black pepper
• Generous dash of garlic slat
• 2 teaspoons cornstarch mixed with 2 teaspoons cold water
• About 2/3 cup heavy cream, whipped

In a large saucepan, heat half and half just to simmering. Add oyster puree, spinach, butter, MSG, A-1 sauce, salt, pepper, garlic salt, and cayenne. Heat to simmering, whisking until smooth; do not boil. Add cornstarch mixture, and heat and stir with a whisk until soup is slightly thickened. Correct seasoning. Ladle into heatproof serving bowls. Top each with a spoonful of whipped cream. Slip under broiler just until cream is well glazed and slightly brown. Makes about 4 servings.