Bongo Bongo Soup Recipes

Steps:

• 1. Preheat broiler unit of oven.
• 2. Puree oysters and their juice, and spinach in a blender.
• 3. Heat milk in a large saucepan to a simmer and add puree, butter and A-1 sauce. Return to simmer (Do not boil).
• 4. Mix cornstarch with water and add to soup to thicken. Season with salt, pepper, worcestershire and tabasco.
• 5. Ladle into 4 oven-proof bowls and garnish each with whipped cream. Put bowls under broiler until cream is browned. Serve.

Steps:

• Bring the mung beans and the water to a boil in a pot; cook at a boil until the beans are soft, about 40 minutes. Mash the beans; set aside.
• Heat the olive oil in a large pot; cook and stir the onion and garlic in the hot oil over medium heat until softened, 5 to 7 minutes. Add the pork; season with salt and pepper. Continue cooking the mixture another 3 minutes. Gently stir the prawns into the mixture; cook 2 minutes more. Add the tomatoes; cook another 3 minutes. Reduce heat, and pour the chicken broth over the mixture; allow the mixture to simmer in the broth for 5 minutes.
• Add the mashed beans to the soup; mix well. Cook another 5 minutes, stirring frequently to prevent any of the mixture from sticking to the bottom of the pot. Add more chicken broth or water if the soup is too thick. Stir the spinach leaves into the soup and cook 2 minutes more before serving hot.

Steps:

• Preheat broiler unit of oven.
• Puree oysters and their juice, and spinach in a blender.
• Heat milk in a large saucepan and add puree, butter and A-1 sauce.
• Bring to simmering point. DO NOT BOIL!
• Mix cornstarch with water and add to soup to thicken.
• Season with salt, pepper, worcestershire and tabasco.
• Ladle into 4 oven-proof bowls and garnish each with whipped cream.
• Put bowls under broiler until cream is browned.
• Serve.