Pork And Leek Soup Recipe
Pork And Leek Soup is an amazingly easy to prepare appetizer which cannot just escape your guest's attention in any party. Try this delicious Pork And Leek Soup; I am sure you will get a huge fan following for this!
Ingredients
| 4 tablespoons thinly sliced lean raw pork | ||
| Pinch each salt, sugar and Ve-Tsin | ||
| 1/2-1 teaspoon ginger sherry | ||
| Cornflour | 1 1/2 Teaspoon | |
| 1 fair-sized leek | ||
| Chicken stock | 2 Pint | |
| Water | 1 Tablespoon | |
Directions
Have the pork in one piece from the leg or blade bone (English cut).
Place it flat on the table and cut it diagonally into the thinnest possible slices. (This will help to keep them flat in the cooking rather than curled).
Place them in a small bowl.
Add the seasonings and sherry and work them together, then add 1 teaspoon cornflour and work it well in.
Set aside for the time.
Use only the white part of the leek.
Having washed it very well, cut it into very, very thin slices.
Meanwhile, bring the stock to the boil.
Add the leek and boil until the pieces are translucent.
Add the pork and cook for 5-6 minutes, because the meat is so very thinly cut.
Blend the remaining cornflour with the water, stir it into the soup and boil for 1 1/2 minutes.
Place it flat on the table and cut it diagonally into the thinnest possible slices. (This will help to keep them flat in the cooking rather than curled).
Place them in a small bowl.
Add the seasonings and sherry and work them together, then add 1 teaspoon cornflour and work it well in.
Set aside for the time.
Use only the white part of the leek.
Having washed it very well, cut it into very, very thin slices.
Meanwhile, bring the stock to the boil.
Add the leek and boil until the pieces are translucent.
Add the pork and cook for 5-6 minutes, because the meat is so very thinly cut.
Blend the remaining cornflour with the water, stir it into the soup and boil for 1 1/2 minutes.
Chef
