[Sca-cooks] soup

[Elaine Koogler]

I don't have a recipe...it's one of those "makey-upey" soups, but I have done
a sort of Chinese soup in the past that uses pork broth, bits of pork (kind
of like stew beef, only pork), Chinese cabbage, star anise, a dash of
hoisin..
I boil pork bones with star anise to get the broth, brown the pork bits, then
add them to the broth.  Cook until done, then add the cabbage...cook until
tender but not "mooshie".  This sounds like it might be good, as would
cock-a-leekie soup (chicken broth, bits of chicken, leeks, chopped prunes and
apricots, salt and pepper).

Kiri

"Pixel, Goddess and Queen" wrote:

> So the Boy phoned me this morning saying that he wants to cook a real
> dinner tonight (ie, not just pasta) and what do I want? We finally agreed
> on some variety of quiche, some variety of green vegetable, and a soup,
> preferably a brothy type of soup rather than a creamy type of soup.
>
> So, the question I ask is this: anybody got any good ideas for brothy
> kinds of soup, that would go with a ham-and-swiss quiche, that aren't
> french onion soup? I am drawing a complete blank. Oh, and it can't have
> mushrooms in it.
>
> Margaret
>
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--
Elaine Koogler

     "A stroke of the brush does not guarantee Art from the bristles"

                                                     --  Kosh