Spinach And Bean Curd Soup

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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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 216 Calories From Fat: 9 Total Fat: 1g Cholesterol: 0mg Sodium: 532.1mg Potassium: 393.1mg Carbohydrates: 49.6g Fiber: 4.7g Sugar: 26.4g Protein: 4.9g