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Monday, 10 September 2012

SOUP - 11


CLEAR SPINACH SOUP


Vegetable stock                     375ml
Crushed garlic                        2cloves
Crushed ginger                       1inch
Salt                                          to taste
Worcestershire sauce            2drops
Spinach leaves (washed)       50gm

Preparation:

Boil stock, garlic and ginger till about 200ml remains. Add salt and Worcester sauce. Add in juliennes of spinach. Cook for another minute.





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