Chinese Vegetable Soup Recipes

Ingredients :

1

2

1

2

1

2

115 g (4 oz)

stalk lemon grass

slices fresh root ginger

clove garlic

spring onions

large carrot, sliced

sticks celery

bean sprouts

large pinch salt

large pinch ground white pepper

1. Break lemon grass to release its flavor and place in a large saucepan with 2 liters cold water and all remaining ingredients.

2. Bring to the boil, skimming away surface scum using a large, flat ladle.

3. Reduce heat, cover and simmer 45 minutes.

4. Leave to cool slightly.

5. Line a sieve with clean muslin and place over a large bowl.

6. Ladle stock through sieve and discard vegetable.

7. Cover and store in the refrigerator for up to 3 days or freeze for up to 3 months.

Makes 1.5 liters

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