Friday, 23 September 2011

Corn and Carrot Soup


1 Chicken bone (Keep the Meat for stir fry or Stew)
1 large Carrot, sliced into chunks
2 large Corn, Chop to thick chunks 
Handful of dried scallops
2 Litres Water
1 Carrot, chop to thick chunks


1. Scald the chicken bone in hot water for about 10 seconds
2. In a stock pot, pour in the water, Chicken bone and scallops, bring to a boil
3. Add in the carrot and corn and lower the flame
4. On low flame for 2 hours, covered to retain moisture
5. Enjoy

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