Re: Ditch lilies
- To: s*@MAELSTROM.STJOHNS.EDU
- Subject: Re: [SG] Ditch lilies
- From: B* D*
- Date: Fri, 13 Apr 2001 08:37:04 -0500
You have already heard from Nick, so you know I'm not kidding either.
Any Chinese-style chicken-broth based soup is delicious with big, fat lily
buds sliced into it. Add a few chopped scallions, stir in a beaten egg if
desired... whatever appeals to you. I like to use them when they are about
two days from being ready to open. Chinese groceries sell them dried, and
when I realized what they were I started using fresh ones whenever
possible. They are actually quite good eaten raw, too; add to a platter of
raw veggies to serve with dip. To me, they have a kind of meaty taste, not
especially sweet...
Bobbi Diehl
Bloomington, IN
zone 5/6
On Thu, 12 Apr 2001, Diann Barbee Thoma wrote:
> Mmmmmm, thanks for the cooking tip. What kind of soup? :-) (I'm not
> kidding!)
>
> Diann
