Bongo Bongo Soup

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Preparation time:
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Serves: 8


4 T butter
4 shallots, minced
½ c dry white wine
2 pints chucked raw oysters, coarsely chopped
1 t salt
½ t freshly ground pepper
1 10 oz package frozen chopped spinach,
defrosted and squeezed dry
6 c homemade or canned chicken stock
2 c whipping cream
1 t Worcestershire sauce
dash of cayenne pepper


In a medium saucepan, melt the butter. Add the shallots and sauté
until soft. Add the wine and bring to a boil. Simmer until liquid is
reduced to half. Add the oysters and their liquid, salt, and pepper;
heat just until the mixture is warm. Remove from heat and reserve.
In a large, heavy pot, combine the spinach and stock and bring to a
boil. Add the oyster mixture and cool slightly. Pour mixture into a
blender or the work bowl of a food processor and puree. Return to
large pot, add the cream, Worcestershire sauce and cayenne pepper.
Adjust seasonings to taste. Heat to steaming; serve hot.

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