Bongo Bongo Soup's A Hit Even With Those Who Didn't Think They Liked Oysters

By Request helps readers get recipes for dishes they have enjoyed at restaurants, and to locate recipes they have heard about or lost. Write to: By Request, c/o Food, The Seattle Times, P.O. Box 70, Seattle, WA 98111.

Cris Baruso of Seattle asked for Bongo Bongo Soup, enjoyed at a restaurant in Baltimore several years ago, but the chef was unwilling to provide the ingredients, except to say they included oysters and spinach.

We gave the recipe in 1986. It was a specialty served at the late Trader Vic's in the Westin Hotel, and chef York Choy said this creamy puree was a favorite of customers, even those who didn't think they liked oysters. The bivalves and the spinach are pureed in a blender or food processor before simmering with other ingredients.

---------------- BONGO BONGO SOUP ----------------

4 servings

1 cup fresh shucked oysters

1/2 cup finely chopped spinach, fresh or frozen

1 quart milk

2 tablespoons butter

1 teaspoon A-1 Sauce

1 tablespoon cornstarch

1/2 cup water

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1/2 cup whipping cream, whipped

1. Puree oysters and spinach in a blender or food processor.

2. Heat milk in a saucepan, then add the pureed oysters and spinach, butter and A-1 Sauce.

3. Bring soup to simmering point, but do not let it boil. Mix cornstarch with cold water and add to soup, stirring until slightly thickened. Season with salt and pepper.

4. Garnish each serving of soup with a dollop of unsweetened whipped cream.

Data per serving Calories 243 Protein 13g Fat 13g Carbohydrates 18g Sodium 829mg Saturated fat 8g Monounsaturated fat 4g Polyunsaturated fat 1g Cholesterol 73mg