Soup Name: Pork bone with Watercress Soup
Traditional Chinese Name: 西洋菜湯 (xī yáng cài tāng)
This is a popular soup made in restaurants and in Chinese homes. In fact, you can find watercress soups in a variety of cultures because the watercress is such a versitile and popular vegetable. The soup in combination with the following ingredients below are ideal as a cough remedy and in relieving heatiness. I like to use the pork bone marrows for boiling soup, hence you’ll see lots of “fatty”deposits in the soup, it’s actually the marrow of the bones coming out after extended boiling. YUM!
What Ingredients are required?
How do I prepare it?
- Start boiling your soup water
- In another pot of boiling water, blanch both the duck gizzards and pork bones
- Add the apricot kernals, dates, and blanched meats to your soup
- Boil for at least 2 hours
- Add fresh watercress and boil for at least another 30 minutes or until the watercress becomes soft
- You can continue to boil the soup for more flavour (a slow cooker is ideal for this)
- This soup is traditionally used as a cough remedy
- It helps relieve heatiness
- The watercress is high in A , B1, B2, B3, B5, B6, B17, C, D, E and K
- Women who are pregnant (less than 3 months into term) or menstrating should drink in moderation as it watercress is a “cool” food and can potentially cause contractions