Sunday, 10th September 2006

We had a nice quiet Sunday for a change. The children had spag bol again for dinner and I also made a beef tonic soup with Chinese herbs.

I minced a piece of rump steak finely, put the mince into a little ceramic Chinese tonic soup pot, added the herbs and a piece of dried scallop and a slice of ginger. 1.5 bowls of boiling water was placed into the soup pot and the lid put on. This was then placed into a large pot of boiling water and steamed for 2 hours. This is the result. A very light and clear soup full of goodness (imagined or otherwise).