Bean Sprout and Lettuce Soup
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
Bean Sprout and Lettuce Soup
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
Cooking Instructions
- 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.
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