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°F.
  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.