Yen Can Cook ~ Watercress Soup
Watercress soup 西洋菜汤, my mom has been preparing this soup quite frequently for us since I was a kid. It is a simple and nutritious soup that is packed with antioxidants. This soup is known to have cooling properties which is good to cool down our bodies in hot weathers.
Watercress is an aquatic or semi-aquatic perennial herb which is commonly found in cold, alkaline waters of springs, spring runs, and streams. It is botanically related to mustard, radish, and wasabi—all noteworthy for their piquant flavor. Watercress has a dark green color with round leaves, crunchy stems with a bitter and slightly peppery taste. Watercress will take on a dull green color after cooking in soup but the bitter peppery taste of is mellowed to earthy and sweet from slow simmering over the stove.
This soup is usually boiled with pork ribs but I’m using chicken drumsticks because those were what I had in my fridge when I preparing this soup. 😛
Ingredients (Serve: 3-4)
1 bunch of watercress, trimmed and washed
300g chicken/pork ribs
6-8 red dates, de-seeded
3-4 dried fig (can get from Chinese medicine shop)
2 honey dates
10g South apricot kernels 南杏
5g North apricot kernels 北杏
2500ml water
Salt to taste
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Step 1: Blanch the chicken in a pot of boiling water for about 5 minutes to remove surface scum. This process makes for a clearer soup. Remove, rinse and set aside.
Step 2: Transfer all the ingredients (except salt) into a soup pot EXCEPT the watercress and bring to a boil. Once it is boiling, add in the watercress and turn to the low heat and simmer for about 1.5 to 2 hours.
Important note: Watercress must be added when the water is boiling to avoid the soup become bitter.
Step 3: Add salt to taste & serve.
HAPPY COOKING!
This was what I used to cook as a student in the States, since watercress is seemingly always avaialble.
KY, guai lou eat a lot of watercress too?
When I eat out, one of my favourite tan tong to order is watercress soup as I don’t make it at home. Thanks for the tip…I didn’t know watercress need to be added when the water is boiling, no wonder some of the watercress soup I’ve had tasted bitter and I thought it was the watercress itself (like how some bitter gourd can be more bitter than others).
Kris, I also know about this when reading some articles/recipes online 🙂
Oh I see…. no wonder lah the one I cook at home was bitter and I never cook anymore after that hah..hah… OK will try again and make sure the soup is boiling before I add the watercress.
PH, try this method and hopefully your next watercress soup attempt will be a successful one 🙂
this brings back memories – my grandma and aunts also used to make this soup. but now they’re a bit too old and they can’t cook anymore, so i haven’t had this in a very long time. your recipe looks beautiful!
Sean, I think you can get this from some of the restaurants that offer boiled soups ~
This soup really brought me happy memories of my late mother! It is so delicious and nutritious.
TM, have you learnt the recipe from your mom? Try my recipe out if you didn’t, very easy~
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