Recipes

Oriental Spring Soup

  • 5 cups chicken stock
  • ½ cup julienne-cut carrot
  • ½ cup peas, fresh or frozen
  • ½ cup fresh spinach leaves, washed, stems discarded, shredded
  • ¼ cup finely sliced green onion
  • 2 tablespoons minced fresh parsely
  • Salt and freshly ground white pepper to taste
  1. Bring chicken stock to simmer in uncovered wok at 225°.
  2. Add carrot and peas; cook 5 minutes.
  3. Add spinach, green onion and parsley; simmer 2 minutes.
  4. Add salt and pepper to taste. Serve immediately.
    Makes 6 servings.