Monday, 08 March 2010

• Spinach Beef Soup

  This is a guest post from Chowtimes.
  

  
  

  

  Besides the Creamy Seafood Udon, Lorna also made a Spinach Beef Soup in the Gilmore Park Church Community Kitchen. This is a simple and quick soup that can be served in 30 minutes.

  Ingredients

  • 1 bunch spinach, washed and drain
  • 1 can chicken stock
    
  • 1 can whole kernel corn
    
  • 4 cups water
    
  • 1 pound lean ground beef, marinate with salt, pepper, corn starch and 1 egg for 30 minutes

  

  Source: Lorna

  Prep time: 10 minutes;  Cook time: 20 minutes;   Serves 4

  Instructions

  
  

  
  

  Bring water to a boil in a pot. Add chicken stock and corn and bring back to a boil.
  
  

   
  
  

  Add marinated ground beef, break them up with a pair of chop sticks before dropping into the boiling soup and stir to further prevent it from clumping together. Let simmer for 10 minutes.
  

  
  
  

  Thicken the soup with some corn starch solution until your desired thickness.
  
  

  
  
  

  Add spinach, bring back to a boil and remove from heat. Serve hot.

  Lorna, thank you for sharing in the Gilmore Park Church Community Kitchen.

  
  

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