Trader Vic's: Bongo Bongo Soup

Trader Vic's restaurants were better known for their exotic food and drink than their haute cuisine. But the Trader Vic's in the Bel Air East motel in downtown St. Louis was different, and the difference maker was their executive chef, DuBois Chen. With Chen at the helm, not only was the St. Louis Trader Vic’s considered among the best in the nation, but it was also rated one of the top restaurants in the city.

Add pureed spinach Trader Vic's Bongo Bongo Soup

Bongo Bongo Soup

Source: St. Louis Post-Dispatch, January 28, 1976

Yield: 2 servings

Ingredients

  • 1 pt milk

  • 1/2 cup half and half

  • 1 (9 1/2 oz) can oyster puree or equivalent of puree of fresh oysters

  • 1/4 cup pureed spinach

  • 1 tsp MSG, optional

  • Dash garlic salt

  • 2 Tbsp butter

  • 1 tsp A-1 sauce

  • Salt and pepper to taste

  • Cornstarch and cold water

  • Whipped cream for garnish

Preparation

Heat milk and half and half. Add oyster puree and pureed spinach. Add MSG (optional), garlic salt, butter, A-1 sauce, salt and pepper. Bring to simmering point, but do not let boil. Thicken with cornstarch mixed with a little water.

To serve, top with whipped cream and slip bowl under the boiler to let glaze to a golden brown.

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