Bongo Bongo Soup

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 :)

• Ready In: 35 mins
• Serves: 4

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

Directions

1. Preheat broiler unit of oven.
2. Puree oysters and their juice, and spinach in a blender.
3. Heat milk in a large saucepan and add puree, butter and A-1 sauce.
4. Bring to simmering point. DO NOT BOIL!
5. Mix cornstarch with water and add to soup to thicken.
6. Season with salt, pepper, worcestershire and tabasco.
7. Ladle into 4 oven-proof bowls and garnish each with whipped cream.
8. Put bowls under broiler until cream is browned.
9. Serve.