| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats |
|
Gabriel’s, Gate |
4 |
servings |
INGREDIENTS
| 1 |
md |
Leek |
| 1 |
sm |
Stick celery |
| 1 |
md |
Carrot |
| 8 |
lg |
Green prawns |
| 1 |
tb |
Dark soy sauce |
| 1 |
ts |
Corn flour |
|
|
A little peanut oil |
| 4 |
c |
Chicken stock or vegetable broth |
| 2 |
|
Cobs of corn |
| 1 |
tb |
Chopped parsley |
| 1/4 |
ts |
Chilli paste; (optional) |
|
|
Freshly ground black pepper |
INSTRUCTIONS
Cut leek in four lengthwise, leaving root intact. Wash leek
thoroughly in lukewarm water to remove grit. Remove any damaged outer
leaves and slice leek thinly.
Wash and dice celery.
Peel carrot and cut in four lengthwise before slicing thinly.
Shell prawns and make a cut along the back to remove the intestines.
Cut each prawn into 6 pieces and mix with soy sauce and corn flour.
Brush a saucepan with oil and gently fry sliced leek, celery and
carrot for 3 or 4 minutes. Add stock and bring to boil.
Wash corn and cut kernels from cob. Add corn to soup and cook until
all vegetables are tender.
Blend about one-third of the soup to a fine pur.e. Return pur.e to
pan and bring soup to a light simmer. Stir in prawns, turn off heat,
cover pan and leave for 1 minute.
Then stir in parsley, chilli paste and a little black pepper and
serve.
Converted by MC_Buster.
Per serving: 25 Calories (kcal); trace Total Fat; (4% calories from
fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 20mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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“Nothing else ruins the truth like stretching it.”