Thursday, April 10, 2008

Corn and Carrot Soup 玉米红萝卜汤


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 comments:

  1. 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

    ReplyDelete
  2. 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..

    ReplyDelete
  3. 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!

    ReplyDelete

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