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Carrot Corn, Burdock Soup(soup)
红萝卜，粟米，牛蒡汤（汤类） |
| Ingredients |
2 Litres*SWANSON 97% Fat Free Clear Chicken Broth
1 Litre Water
100g Burdock Root
2 Sweetcorn
200g Carrot
材料：
-2公升*史云生清鸡汤
-1公升水
-100克牛蒡
-2条克红萝卜
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| Cooking Detail |
| Serving | : | For 5-6 person , soup
5人份，汤类
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| Methods |
1.Scrape off skin from Burdock Root with the back of a knife.Cut to slices and soak in water with a little vinegar added to prevent Burdock from turning black.Before cooking remember to rinse with water.
2.Cut Sweetcorn to 2 inches sections, roll cut Carrot to pieces.
3.Fill a pot with *SWANSON 97% Fat Free Clear Chicken Broth,1 Litre Water , Burdock Root , Sweetcorn and Carrot.Bring to rapid boil over strong fire.
4.Turn fire to low and continue simmering for a further 30 minutes. Soup is ready to be served.
做法：
1.把牛蒡的皮用刀背刮掉。切片后泡进醋水中以免变黑。
要煮时记得冲水才用。
2.粟米切成2寸段，红萝卜滚切成块。
3.在一锅中把2公升*史云生清鸡汤，1公升水，牛蒡，粟米和
红萝卜用大火煮沸。
4.把火调小，再焖煮30分钟，汤即煮好。
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