Yield: 4 Servings
|4 cups||Chicken stock (see wonton soup recipe)|
|1 slice||Ginger; grated|
|1||Green onion; chopped|
|1 small||Carrot; grated|
|½ cup||Chopped celery|
|½ cup||Sliced canned abalone|
Bring the chicken stock to a boil. Add the ginger, onion, carrot and celery. Simmer for 15 to 20 minutes. Add the abalone and salt to taste.
Allow to heat and ladle into individual soup bowls.
CHURCH STREET, CHICAGO
WINE: CHENIN BLANC
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .