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Old 01-02-2006, 09:30 AM   #1
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Spinach & Radish Soup

SPINACH & RADISH SOUP (hot / sour)
42 oz chicken broth
1/4 to 1/2 cup rice wine vinegar
1/2 tsp white pepper
2 1/2 tbl brown sugar
1/2 tsp ground ginger
1/2 to 3/4 tsp cayenne pepper
2 1/2 cups sliced radishes
2 to 2 1/2 cups shredded spinach leaves
2 cups sliced scallions
1/2 cup enoki or shitaki mushrooms sliced for garnish
1 lb. Raw, de-veined shrimp, halved


in a large soup kettle, bring broth to a boil.
Stir in ginger, sugar, pepper and vinegar
Stir in scallions
Stir in radishes and spinach
Return to almost a boil and cook about 5 minutes
Stir in shrimps
Simmer for five minutes more
Remove from heat and let stand for 5-6 minutes
Garnish with mushrooms and serve

SPINACH & RADISH SOUP
42 oz chicken broth
1/4 to 1/2 cup rice wine vinegar
1/2 tsp white pepper
2 1/2 tbl brown sugar
1/2 tsp ground ginger
1/2 to 3/4 tsp cayenne pepper
2 1/2 cups sliced radishes
2 to 2 1/2 cups shredded spinach leaves
2 cups sliced scallions
1 cup Portabella mushrooms, cubed
1 lb. Raw, de-veined shrimp, halved
in a large soup kettle, bring broth to a boil.
Stir in ginger, sugar, pepper and vinegar
Stir in scallions
Stir in radishes and spinach
Return to almost a boil and cook about 5 minutes
Stir in Mushrooms
Stir in shrimps
Simmer for five minutes more
Remove from heat and let stand for 5-6 minutes
Serve


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Old 01-02-2006, 09:35 AM   #2
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What a cool recipe! I really like radishes and am always looking for new ways to jazz them up. Does this recipe mean the usual red radishes? I hope so, those are the only ones that our local grocery store stocks, and I'd like to try this recipe out one day
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Old 01-02-2006, 09:40 AM   #3
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yep, the red ones.
i too am a radish fan................ since i've been on south beach, i utilize them in leiu of potatoes in pot roasts, boiled dinners, etc.
i still put potaoes in, don't get me wrong; but i throw in a bag of radishes for ME!
LT

ps- first time i attempted this, my first impression was "ugh!, what a smell!"

but don't fret- this soup is a knockout for a soup course; a little thin for a main course, tho'
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Old 01-02-2006, 10:17 AM   #4
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Quote:
Originally Posted by luckytrim
yep, the red ones.
i too am a radish fan................ since i've been on south beach, i utilize them in leiu of potatoes in pot roasts, boiled dinners, etc.
i still put potaoes in, don't get me wrong; but i throw in a bag of radishes for ME!
LT

ps- first time i attempted this, my first impression was "ugh!, what a smell!"

but don't fret- this soup is a knockout for a soup course; a little thin for a main course, tho'
Sounds awesome Lucky, thanks for confirming that red radishes are A-okay here
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Old 01-11-2009, 11:24 AM   #5
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Bumping this up .... made this again yesterday and thought to add a picture to the post, below the recipe.
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