Crab & Sweetcorn Soup - Penguin Books Australia
My reason for including this recipe in the book is that apart from the fact that it’s the first dish I ever ate at a Chinese restaurant – in Peterborough, in 1964 as it happens – it’s also...
Ingredients
- 1.2 litres good chicken stock
- 6 thin slices of root ginger
- 3 bunches of spring onions, roughly chopped
- ½ tsp whole white peppercorns
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