22 Apr '11, 10am

Watercress soup recipe

Watercress soup recipe

In the West, watercress is often used raw in salads and sandwiches but for Asians, it is normally used in watercress soups, where it’s believed to nourish the lungs and cool down the body. The soup is commonly found in restaurants and food centres but nothing beats a bowl of comforting home-brewed watercress soup. Serves : 4-6 Ingredients: 1.5 litres water 400g chicken meat or spare-ribs, cut into 3cm pieces 1 tablespoon chicken stock granules ¼ teaspoon pepper 8 red dates, pitted 250g watercress after picking Salt to taste Method: 1. Wash the watercress and soak for about 15 minutes in salt water. This removes most of the grit and slugs, if any. Pluck into 3cm lengths, with the stems and discard any tough stems. 2. Blanch the pork bones or chicken. This step is necessary to remove the white fatty deposits on the meat. 3. Bring a pot of water to a boil. Add blanched pork b...

Full article: http://food.insing.com/recipe/Watercress-soup-recipe/id-f...

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