Friday, June 22, 2007

Kai Soup

Kai (Freshwater Mussel) Soup

Boil kai then extract meat and mince it. Add a little water, pepper and salt to taste and boil again for 10 minutes, then rub through coarse sieve. To a cup of liquid, add half cup of milk, teaspoon of anchovy sauce, one quarter teaspoon Worcestershire sauce and thicken with flour if necessary. Just before serving add little cream. The soup should be light green in colour.

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