23/11/2013

• Leek & Bean Soup - 1st Recipe from Wuhan, Hubei, China

  

   

  1/2 a small onion diced

  3 cloves small garlic sliced

  1" ginger sliced

  1Tbsp corn oil ( I prefer canola but haven't found it yet)

   

  1 small leek chopped and rinsed for sand

  1.5 c cooked beans these are called "Cow Gram" (sub. 1 can rinsed chickpeas)

  3Tbsp Knorr Chicken Broth mix (the kind I bought here seems puffed up so probably only 2 scant Tbsp of regular soup mix would be needed)

  4 cups water

   

  In a deep pot fry the onions in oil until golden around the edges, add garlic and ginger fry  a few more .  Add, soup base, then add drained, rinsed beans stir a bit. Add drained, rinsed leeks along with the four cups of water. Bring to a boil then simmer for about 20 min until the leeks are a texture/color you enjoy.

  Serves 2 generously... I'd double the recipe for a family... I put a cup of hot rice in the bottom of a bowl and topped with the soup and added soy sauce... it was delish that way too!

  Here's a link to more photos of how I put it together. (I only used half of the ginger shown.)

   

  • 1:21 am
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