Oriental Spring Soup

Oriental Spring Soup


Makes 6 servings.


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.

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