A delightful adaptation of a traditional Chinese dish, Spinach Soup II makes a filling first course or, served with crusty bread and a mixed salad, a light lunch or supper. It may also be served as part of a formal Chinese meal.
If pints beef stock
1 chicken stock cube
1 lb. frozen spinach, thawed
6 oz. chicken meat, minced
2 teaspoon salt
1 teaspoon black pepper
1 tablespoon butter
1 ½ tablespoons cornflour , mixed to a paste with
1 tablespoons water
In a large saucepan, bring the beef stock to the boil over moderate heat. Add the stock cube, spinach and chicken meat and cook, stirring constantly, until the stock cube has dissolved. Reduce the heat to low and simmer the soup for 2 minutes.
Add the salt, pepper and butter to the pan and stir constantly until the butter has melted. Stir in the cornflour mixture, a little at a time, until the soup has thickened. Simmer the soup, stirring constantly, for 1 minute.
Remove the pan from the heat and serve at once.