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Corn and Carrot Soup 玉米红萝卜汤

Thursday, April 10, 2008

Corn and Carrot Soup Recipe

2 ears of corn, cut into 4 chunks
1 medium sized carrot, cut into slanting chunks
300 gm pork ribs (scalded)
1.5L boiling water
10 white peppercorns (smashed)
½ tsp salt

Just bring everything to a boil and simmer for 2-3 hours, and season with salt.

3 lovely notes:

Siew Ping April 20, 2008 at 8:49 PM  

I love to make this soup. Simple and yet tasty. Well at least i find it very nice personally. But much prefer it with chicken rather than pork ribs

wendyywy April 22, 2008 at 8:32 PM  

Hi hi.. long time never hear from you.

Well, it's up to u to use pork ribs or chicken.. flexible.
Anyway, this blog is just a record of my cooking..

janei,  August 20, 2008 at 5:40 PM  

Try put some water chestnut, peeled or unpeeled also can, it will sweetened the soup and the water chestnut is so crunchy and delicious, I will finish the water chestnut before any other ingredients in the soup!

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Creative Commons License This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 Malaysia License. I understand that sometimes recipes are adapted and altered according to individual needs. Please credit if my recipes are used, especially my "Personal Creations".

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