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Sweet Potato Scallop Soup

Soups and Congees

Sweet Potato Scallop Soup
2 dried scallops, soaked in two cups warm water for two hours. Reserve the water and then shred them.
1 quart chicken stock
1 cup peeled sweet potatoes cut into half-inch cubes
1 carrot, peeled and cut into half-inch cubes
3 Tablespoons fresh lily bulbs, roots discarded, rinsed, and the leaves separated
dash ground white pepper
1. Bring chicken stock to the boil, add water from the soaked scallops, and the sweet potato and carrot cubes. Reduce the heat and simmer until the carrots are tender (about half an hour), then mash all the vegetables.
2. Add the lily bulb leaves and the dried scallop shreds and bring to the boil, then reduce the heat and simmer for ten minutes, then serve.

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