Watercress soup

Recipe

- 1 bundle fresh watercress
- 200g chicken bones and 200g pork ribs
- 1 carrot, peeled and cut into chunks
- 3 medium dried scallops ( soak in hot water for 10 minutes till soften )
- 1 handful pitted red dates
- 1 handful Chinese wolfberries
- 3 large soup bowls of water

Methods

1. Rinse watercress thoroughly.

2. In a soup pot, put all ingredients in and bring to a gradual boil over medium heat. Once the water comes to a rolling bowl, lower the flame and let the soup simmer gently. This should take about an hour or longer, if you want a more robust flavor.

Note:

• To avoid the bitter taste in the watercress, my grand mum used to teach me NOT to put the veg in when the water is boiling. Instead, we should put them into the soup pot with room temperature water, and THEN let the whole thing boil. This way, the veg will not have a bitter aftertaste when cooked. This is done and proved.
• A lady shared with me that her parents used fish bones for this soup and it is equally yummy as well.