| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Soup | 2 | Servings | |
INGREDIENTS
| 3 | c | Chicken or beef stock |
| 1/2 | lb | Spinach; torn into small pieces |
| 2 | Cakes bean curd; cut into 1 inch cubes | |
| 1 | Scallion; chopped | |
| Salt | ||
| Freshly ground black pepper |
INSTRUCTIONS
From: Anja Wolle <A.C.Wolle@SOTON.AC.UK> Date: Tue, 2 Jul 1996 11:34:34 +0100 Source: 500 Recipes Cooking for Two, Wendy James (ed.), Treasure Press 1989 Bring the stock to the boil in a pan. Add the spinach and bean curd. Bring back to the boil, then add the spring onion (scallion) and salt and pepper to taste. Simmer the soup for about 10 minutes - do not overcook or the spinach will lose its green colour and the bean curd will become tough. Serve immediately. EAT-L Digest 1 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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