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Dead Sea Soup
(Submitted by Anonymous Mon Oct 31, 2005 )
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| || Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Celery heart with whitish
1 small Jar artichoke hearts
1 can (10 1/2oz) chicken with rice
Blue and green food
1 cup Fish shaped crackers
lg Saucepan Spoon Soup ladle 4 Soup bowls
ith an adult's help, chop the celery heart into small pieces. Using clean
hands, pull apart the surrounding whitish leafy stalks, leaving them long and
stringy; these celery pieces will be your seaweed. Set aside.
Drain the jar of artichoke hearts and cut into the size of a penny.
Prepare soup according to directions. Add the celery and artichokes and heat
until soup comes to a boil.
turn heat to low and carefully add two or three drops each green and blue food
coloring until the soup reaches an appropriately murky seawater color.
Carefully ladle the hot soup into individual bowls and sprinkle a quarter cup
of crackers on top of each one.
Encourage some of the floating celery seaweed to hang over edge of bowls and
serve. Artichoke pieces and rice from the soup will sink, just like
From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
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