Page 196 - Harrington Family Recipes

Bongo Bongo Soup

Serving Size : 6 Preparation Time :0:00
Categories : Soups and Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tbsp olive oil
1 sm onion -- chopped
2 clove garlic
1 jar Pacific oysters -- 10 oz.
1 c dry white wine
2 tbsps brandy
1 pinch dried tarragon
1 pinch dried thyme
1 pinch dried basil
1/2 bay leaf
6 c clam juice
3 bunch spinach -- coarsely chopped
1/2 c oyster sauce
salt and pepper
1/2 c whipping cream

Heat the olive oil in a medium saucepan over medium heat. Add the onion
and garlic and saute until tender, 3 to 5 minutes. Add the oysters, wine,
brandy, tarragon, thyme, basil, and bay leaf. Cook over medium heat until
the oysters are plump, about 10 minutes.

In a soup pot, bring the clam juice and/or fish broth just to a boil. Add
the spinach, stirring until it is evenly cooked, about 1 minute. Discard
the bay leaf from the oyster mixture, then add the oyster mixture and
oyster sauce to the soup. Return just to a boil and take the pot from the
heat. Working in batches, puree the soup in a food processor or blender
until smooth. Check the soup for seasoning, adding salt and pepper to
taste. (If you used only clam juice, salt will probably not be needed.)

Ladle the soup into 6 individual bowls and drizzle the cream over each
serving. Serve the soup right away.

NOTE: This is only 190 calories with 3 grams of fat without the whipping
cream.

Description: "Specialty soup at Trader Vic's"
Source: "Northern California Best Places Cookbook"

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Per Serving (excluding unknown items): 148 Calories; 10g Fat (77.9%
calories from fat); 2g Protein; 4g Carbohydrate; 1g Dietary Fiber; 31mg
Cholesterol; 177mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2

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