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Serving Size: 4
Preparation Time: 20 minutes
Ingredients:
4 sole fillets
save bones and trimmings from fish
1 onion -- sliced
1/2 lg carrot -- chopped
1 chicken bouillon cube
8 button mushrooms -- halved
1 tbsp olive oil
10 shrimp -- prawns
1/2 cup dry white wine
2 tbsp lemon juice -- or juice of 1 lemon
salt
spinach leaves
bean sprouts
Directions:
1. Place the bones and trimmings together with
onion, carrot and chicken stock cube in 1200 ml (2
pints) water. Bring to boil and cook for 30 minutes.
Strain and put aside.
2. Cut each fillet of sole in half by slicing
lengthwise. Tie each fillet loosely into a knot and
poach in stock until tender.
3. Cook the mushrooms in the oil until tender, add
the prawns and stir for 2 minutes.
4. Add the dry white wine and lemon and take from
the heat. Add the spinach and bring the stock again
to boil. Add the rest of the ingredients
5. When ready to serve ladle the soup into bowl and
top with bean sprouts.
Per Serving (excluding unknown items):
267 Calories; 6g Fat
(22.2% calories from fat); 37g Protein; 11g
Carbohydrate; 3g Dietary Fiber; 101mg Cholesterol;
351mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean
Meat; 2 Vegetable; 0 Fruit; 1/2 Fat.
More delicious soup and stew recipes are available in Nicholas Zhou's cookbook
"Real & Healthy
Chinese Cooking". |
