Velvet Chicken & Sweet Corn Soup
INGREDIENTS:
1 Tomato (about 8-oz.) 3 tb Oil
6 c Chicken stock 1 tb Salt
3 c Shredded cabbage 1/4 ts White pepper
1/2 c Julienne carrot 1/4 ts MSG (optional)
1 c Thinly slice onion 1 ts Sesame oil
1 c Julienne celery 1/2 ts Tabasco (optional)
1 Tomato (about 8-oz.) 3 tb Oil
6 c Chicken stock 1 tb Salt
3 c Shredded cabbage 1/4 ts White pepper
1/2 c Julienne carrot 1/4 ts MSG (optional)
1 c Thinly slice onion 1 ts Sesame oil
1 c Julienne celery 1/2 ts Tabasco (optional)
Blanch tomato for half a minute and slip off skin. Remove seeds and cut into small pieces.
In boiling chicken stock add cabbage, carrot, onion and celery and bring to boil again. Reduce heat and cook until tender.
Saute' tomato in 3 tablespoons oil. Add to soup with salt, pepper and MSG (if used). Cook for another 3 to 4 minutes and add sesame oil and Tabasco (if used).
Shared by Cate Vanicek
In boiling chicken stock add cabbage, carrot, onion and celery and bring to boil again. Reduce heat and cook until tender.
Saute' tomato in 3 tablespoons oil. Add to soup with salt, pepper and MSG (if used). Cook for another 3 to 4 minutes and add sesame oil and Tabasco (if used).
Shared by Cate Vanicek