Bongo Bongo Soup Recipes

BONGO BONGO SOUP

Bongo Bongo Soup image

This is from Trader Vic's restaurants. I first had this back in the 70's. Don't leave out the A-1 (it makes a difference) and don't sweeten the whipped cream :)

Provided by Outta Here

Categories Spinach

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 (8 ounce) jar oysters, raw (small)
1/2 lb Baby Spinach, chopped
1 quart milk
2 tablespoons butter
1 teaspoon A.1. Original Sauce
1 tablespoon cornstarch
1/2 cup water
1 teaspoon salt
1/2 teaspoon ground pepper
1 dash Worcestershire sauce (to taste)
1 dash Tabasco sauce (to taste)
1/2 cup whipping cream, whipped

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.

Nutrition Facts : Calories 377.1, Fat 27.2, SaturatedFat 16.4, Cholesterol 118.5, Sodium 870.1, Carbohydrate 19.1, Fiber 1.3, Sugar 0.3, Protein 15.7

MONGO GUISADO (MUNG BEAN SOUP)

Mongo Guisado (Mung Bean Soup) image

This is a hearty soup that's excellent to eat by itself or with rice. Mongo beans are also called mung or green beans. Malungay leaves are very nutritious, and the tree is sometimes called a horseradish tree; use them in place of the spinach if you can find them.

Provided by lola

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 1h20m

Yield 6

Number Of Ingredients 11

Ingredients

½ pound raw mung beans
2 cups water
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
¼ pound boneless pork loin, cut into 1-inch cubes
salt and ground black pepper to taste
¼ pound peeled and deveined prawns
1 small tomato, diced
3 cups chicken broth, or more as needed
½ pound fresh spinach leaves

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.

Nutrition Facts : Calories 201.6 calories, Carbohydrate 22 g, Cholesterol 40.5 mg, Fat 6.5 g, Fiber 8.2 g, Protein 14.7 g, SaturatedFat 1.2 g, Sodium 895.9 mg, Sugar 3.8 g

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