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.