Post #408713 by Howland on Thu, Sep 18, 2008 10:26 PM

On 2004-12-17 13:51, freddiefreelance wrote:
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.

Had to bring this thread back up--Oyster season just started here in SC and I got just enough to whip up a big batch of Bongo Bongo going by this recipe, loosely. I omitted the MSG and used the light (low fat) versions of the half-n-half and whipping cream. (had to use that reeeeal butter, though). I used fresh spinach too--just couldn't bring myself to using processed baby food spinach. Used frsh garlic too--why use anything else?! I also used salt/pepper to taste-local oysters here are salty anyway so I just did what was necessary. End result was maaaaajor YUM.

This soup is also a great way to get peeps who say they would never eat an oyster to give in. They don't have to look at the horrid features of the creature (for the uninitiated) but still get to sample the flavor, without the texture and the visual.
Just my 2 cents.
BH