| 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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