Bean Sprout and Lettuce Soup

Name: Bean Sprout and Lettuce Soup
Yield: 2 servings
Cuisine: American
Ingredients: 1/2 pack Bean sprouts; 2 Lettuce leaves; 2 slice Bacon; 600 ml Water; 2 Bouillion cube; 1 Coarsely ground black pepper; 1 Salt; 1/2 tbsp Margarine

cookpad.japan @cookpad_jp

I put crisp vegetables in consomme soup. It gave a very pleasing texture.

■ Parboiling bean sprouts for 30 seconds, and cooking the lettuce with residual heat keeps the crisp texture.

■ Since the bean sprouts have a high water content, you may need to add salt. For 2 generous servings. Recipe by FarmersK

I put crisp vegetables in consomme soup. It gave a very pleasing texture.

■ Parboiling bean sprouts for 30 seconds, and cooking the lettuce with residual heat keeps the crisp texture.

■ Since the bean sprouts have a high water content, you may need to add salt. For 2 generous servings. Recipe by FarmersK

cookpad.japan @cookpad_jp

I put crisp vegetables in consomme soup. It gave a very pleasing texture.

■ Parboiling bean sprouts for 30 seconds, and cooking the lettuce with residual heat keeps the crisp texture.

■ Since the bean sprouts have a high water content, you may need to add salt. For 2 generous servings. Recipe by FarmersK

I put crisp vegetables in consomme soup. It gave a very pleasing texture.

■ Parboiling bean sprouts for 30 seconds, and cooking the lettuce with residual heat keeps the crisp texture.

■ Since the bean sprouts have a high water content, you may need to add salt. For 2 generous servings. Recipe by FarmersK

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Ingredients

2 servings

1/2pack Bean sprouts
2Lettuce leaves
2 sliceBacon
600 mlWater
2Bouillion cube
1Coarsely ground black pepper
1Salt
1/2 tbspMargarine

Saved

Steps

1

Rinse the bean sprouts and drain excess water. Tear the lettuce leaves into bite-sized pieces. Slice the bacon into matchsticks.
2

Heat the margarine in a frying pan and stir fry the bacon. Once the oil renders, add water and bring to boil, then mix in and dissolve the bouillon and salt.
3

After the bouillon is dissolved and when the soup is brought to a boil, add the bean sprouts and continue to boil for 30 more seconds. Add the lettuce and remove from heat.
4

Mix briefly to cook the lettuce in residual heat, transfer to bowls, sprinkle with black pepper, then serve.