Chinese Cucumber Soup
|Pork/Chicken||8 Ounce, cooked|
|Cornflour||3⁄4 Tablespoon (1 dessertspoon)|
|White stock||1 1⁄2 Pint|
|Soy sauce||2 Tablespoon|
Save several slices of cucumber for garnish, and leave the skin or part of the skin on this.
Peel the rest of the cucumber and cut into wafer thin slices, then dice if wished.
Cut the pork or chicken into tiny pieces.
Blend the cornflour with some of the cold stock.
Bring the rest of the stock to the boil, pour over the cornflour, return to the pan and cook until thickened.
Add cucumber, pork or chicken, soy sauce and salt and pepper.
Heat gently for about 5 minutes.
Add sherry, if used, just before serving, and garnish with cucumber slices.
Serving size: Complete recipe
Calories 497 Calories from Fat 134
% Daily Value*
Total Fat 15 g22.9%
Saturated Fat 3.8 g19.1%
Trans Fat 0 g
Cholesterol 156.9 mg52.3%
Sodium 2932 mg122.2%
Total Carbohydrates 19 g6.2%
Dietary Fiber 1.2 g4.7%
Sugars 3.3 g
Protein 68 g136.7%
Vitamin A 4.4% Vitamin C 9%
Calcium 6.8% Iron 20%
*Based on a 2000 Calorie diet