George Harris Hot And Sour Celery Soup Recipe
Yield: 2 gallonsRecipe by luhu.jp
Ingredients:
FROM: GEORGE HARRIS
CYBEREALM BBS 315-786-1120
1 gallon: Chicken broth, lo salt,
2 lbs: Sunchokes,
-divided,
2 lbs: Jimaca,
4 lbs: Chopped celery,
2 lbs: Tofu, drained and diced
3/4 cup: Rice wine vinegar,
3 cup: Sliced scallions,
3/4 cup: Low sodium soy sauce,
1 cup: Water,
1/2 cup: Cornstarch,
1 cup: Egg substitute, optional
1/3 cup: Fresh minced ginger,
2 tbsp: Sesame oil, optional
1 tsp: Red pepper flakes,
Directions:
1. In a large soup pot, heat 2 cups of broth. Add celery, cover and
steam for 3-4 minutes.
2. Uncover, and add remaining chicken broth, vinegar, soy sauce,
ginger, and red pepper. Bring to boil. Reduce heat and simmer 12-14
min.
3. Add tofu, sunchokes, jimaca and scallions and bring to a boil.
Combine cornstarch and water and mix to create a paste. Whisk mixture
into boiling soup and cook until thickened, and remove from heat.
Whisk in egg substitute and sesame oil if desired.
Source: Calendar produced by Kraft Foods, 1993 Typed for you by: Linda
Fields, Cyberealm BBS Watertown NY 315-785-8098
Source from luhu.jp
steam for 3-4 minutes.
2. Uncover, and add remaining chicken broth, vinegar, soy sauce,
ginger, and red pepper. Bring to boil. Reduce heat and simmer 12-14
min.
3. Add tofu, sunchokes, jimaca and scallions and bring to a boil.
Combine cornstarch and water and mix to create a paste. Whisk mixture
into boiling soup and cook until thickened, and remove from heat.
Whisk in egg substitute and sesame oil if desired.
Source: Calendar produced by Kraft Foods, 1993 Typed for you by: Linda
Fields, Cyberealm BBS Watertown NY 315-785-8098
Source from luhu.jp
Tags
Soup/stew