Bongo Bongo Soup
Dive into the rich, velvety goodness of Bongo Bongo Soup, a retro-inspired delight that combines the earthiness of canned spinach and the briny punch of oysters for a flavor-packed experience. This creamy soup starts with a golden roux infused with garlic, layered with whole milk, heavy cream, and a touch of warming nutmeg to create a luscious base. Pureed to your preferred consistency, it’s perfect as a comforting appetizer or a stand-alone meal served with crusty bread. Ready in just 30 minutes, this easy-to-make soup is an extraordinary twist on classic comfort food, making it an ideal choice for cozy nights or a nostalgic trip back to vintage culinary pleasures. Rich in both flavor and history, Bongo Bongo Soup is a must-try dish for seafood lovers and fans of creamy soups alike!
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Recipe Information
Ingredients
- 10 ounces canned spinach
- 8 ounces canned oysters
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 clove garlic clove
- 0.25 teaspoons nutmeg
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Drain the canned spinach and oysters thoroughly. Finely chop the oysters and set both aside.
Mince the garlic clove into small pieces.
In a large saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.
Sprinkle the flour over the butter and garlic mixture, whisking constantly, to make a roux. Cook for about 2 minutes, until the mixture turns golden and smooth.
Slowly add the milk to the roux, whisking continuously to avoid lumps. Cook for 3-5 minutes, until the mixture thickens slightly.
Stir in the heavy cream, spinach, and chopped oysters. Reduce the heat to low and let the mixture simmer gently for 10 minutes, stirring occasionally.
Season the soup with the nutmeg, salt, and black pepper. Taste and adjust seasoning if necessary.
Use an immersion blender to blend the soup until it reaches your desired consistency. For a smoother texture, you can also transfer the soup to a countertop blender in batches. Be cautious with hot liquids.
Once blended, return the soup to the saucepan (if using a countertop blender) and gently reheat if necessary. Do not boil.
Serve the Bongo Bongo Soup hot, garnished with a sprinkle of nutmeg or a drizzle of cream if desired. Enjoy!
Nutrition Facts
Calories |
802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 2726 mg | 118% | |
| Total Carbohydrate | 56.0 g | 20% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 24.9 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 1113 mg | 86% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 2662 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
