Saturday, July 12, 2008

Chinese Soups for Winter

It's winter time in Australia. Temperatures have been cool in Sydney dropping to 8 degrees Celsius and tops of 15 to 17 during the day. Because the heater is always turned on now and the cool weather, I like to make Chinese soups to go with our dinner. A soup that the girls really like is Corn and Carrot Soup (the corn can also be substituted with nashi pears or apples).

My girls love this kind of soup and the oldest will always have seconds.

2 cobs of corn (cut into small pieces) or Nashi Pears or Apples (cut into quarters)
1 large carrot (cut into small pieces)
Red dates
A piece of chicken breast or pork loin
Water (about 6 rice bowls)

1. Add water into a stock pot and put to boil. When water is boiling, add in the meat followed by the carrots, corn (or nashi pears or apples) and red dates.
2. Boil on high flame then lower the flame to simmer the soup. Add salt to taste. Leave soup to simmer.
3. It will take about 2 to 3 hours for the soup to slowly boil.
4. When ready, turn off flame and serve.

Serves 4.

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