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STUFFED CUCUMBER SOUP
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups/stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb Ground pork (or veal)
2 ea Cloves garlic, finely minced
1/2 ts Freshly grated ginger root
1 tb Thai Fish Sauce* (Nam Pla)
1/2 ts Dried Cilantro or 1
-teaspoon fresh (also
-called Chinese parsley)
8 ea Green onions, white part
-and 2" of green tops
2 sm Carrots
1 cn Of boiled Quail eggs*
-(drained and rinsed with
-fresh tap water)
4 ea Cucumbers (about 8" long)
2 qt Chicken stock
* Available in Oriental
-markets.
-----PREPARING CUCUMBERS-----
Select cucumbers which are 7 to 8 inches long, but as
small around as you can get. Peel the cucumbers and
then slice each across into four equal pieces. Using a
small spoon scoop out the seeds being careful to leave
a "bottom" in each piece. Preparing the meat stuffing:
Combine the ground pork, garlic, ginger, Cilantro, 4
of the green onions, and fish sauce. Make a small ball
of the mixture and microwave for about a minute to
cook thoroughly. Taste for seasoning, and correct if
needed. Using your fingers stuff the meat mixture into
the cucumbers (stick a toothpick through the side of
the cucumber and into the meat to hold it in place
while it cooks), and place in the hot stock. Cook
about 15 minutes and add the 4 remaining green onions
cut in 2" lengths, the two carrots cut into
matchsticks and the canned quail eggs. Cook another 5
minutes and serve immediately. Note: If you can manage
to keep the soup just barely below the boil your
finished soup will be very clear. If that doesn't
work out don't worry.....it will taste just as good!
Subj: Stuffed Cucumber Soup
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