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Silk Squash Soup
Soups and Congees
|Silk Squash Soup|
4 cups chicken broth
1 silk squash, peeled and cut on an angle into two-inch pieces
1 teaspoon sesame oil
1/2 can ginkgo nuts
20 to 24 lily bulb pieces, washed well, and boiled for five minutes
1 scallion, cut on an angle into one-inch pieces
salt and white pepper, to taste
1. Put chicken broth, sesame oil, silk squash, gingko, and lily bulb pieces into a large pot and simmer for fifteen minutes.
2. Add scallion and salt and pepper, then serve.