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.
- West Bend Admin