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Title
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Bongo Bongo Soup
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Identifier
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Oyster Soup
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Description
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Bongo Bongo Soup
1 pt. milk
1/4 pt. half & half
1 pt. oysters
2 Tbsp. butter
1 can Gerber's baby spinach
1 tsp. monosodium glutamate garlic salt
1 tsp. A-1 Sauce
salt & pepper
1 Tbsp. corn starch
a little cold water
whipped cream (optional)
Simmer oysters in butter and their own juices until edges curled. Chop very fine or put in blender. (If you can buy oyster puree, so much the better.) Mix with all other ingredients, do not boil. Thicken with cornstarch and water. Should be smooth and thick as heavy cream. If you use whipping cream, spoon it on top of soup in individual tureens and brown under hot flame. Be sure the cream is whipped thickly and brown it quickly or it will run.
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Creator
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Marilyn Day
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Subject
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Starter
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Source
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"Culinary Arts of the University of Michigan Law Wives"
Ann Arbor, Michigan: Law Wives’ Association
20th century (exact date unknown)
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Rights
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Gift of Susan Wineberg to the University of Michigan Special Collections
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Type
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Text - Recipe
Bongo Bongo Soup