Bongo Bongo Soup

• 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

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.

oysters, milk, butter, original sauce, cornstarch, water, salt, ground pepper, worcestershire sauce, tabasco sauce, whipping cream

Taken from www.food.com/recipe/bongo-bongo-soup-289513 (may not work)