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Bongo Bongo Soup




Source of Recipe


Butternut Farm B&B, Glastonbury, CT


List of Ingredients




4 T butter
4 shallots, minced
½ c dry white wine
2 pints chucked raw oysters, coarsely chopped
1 t salt
½ t freshly ground pepper
1 10 oz package frozen chopped spinach, defrosted and squeezed dry
6 c homemade or canned chicken stock
2 c whipping cream
1 t Worcestershire sauce
dash of cayenne pepper

Recipe



In a medium saucepan, melt the butter. Add the shallots and sauté until soft. Add the wine and bring to a boil. Simmer until liquid is reduced to half. Add the oysters and their liquid, salt, and pepper; heat just until the mixture is warm. Remove from heat and reserve. In a large, heavy pot, combine the spinach and stock and bring to a boil. Add the oyster mixture and cool slightly. Pour mixture into a blender or the work bowl of a food processor and puree. Return to large pot, add the cream, Worcestershire sauce and cayenne pepper. Adjust seasonings to taste. Heat to steaming; serve hot. Serves 8.