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Beef and Vegetable Soup
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Serves : 4
Preparation time : 7 minutes
Cooking time : 7 minutes
Ingredients :
4 green onion 'flowers'
3-4oz. raw rump steak
1 tomato
11/2 oz. canned bamboo shoots
2 oz. Chinese mushrooms stock
2 oz. canned water chestnuts
11/2 pints ( U.S. 33/4 cups) beef
Pinch salt, pinch Ve-Tsin
Method :
Prepare the onion garnish as directed and drop the pieces into very cold, preferably iced, water until required.
Cut the rump steak into thin strips on the bias-that is, almost across the grain. Cut the tomato into 4 slices. Thinly slice the bamboo shoots, mushrooms (stalks discarded) and water chestnuts.
Bring the stock to the boil. Add the meat and cook for 4-5 minutes. Add the vegetable and boil for 1 minute. Add the seasonings and boil for a further minute. Turn the soup into a tureen. Shake the moisture from the 'flowers' and garnish the soup with them.
Note When green spring onions are not available, substitute 4 small sprigs of watercress.
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