Watercress Soup
Updated October 11, 2023
- Total Time
- 1 hour
- Prep Time
- 20 minutes
- Cook Time
- 40 minutes
- Rating
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Ingredients
3 medium-size bunches watercress
1 large lean pork chop (about 3 ounces) or meaty soup bone
6 cups water
3 garlic cloves, peeled
1 egg
½ to 1 teaspoon Accent, or monosodium glutamate (optional)
Salt to taste
Nutritional analysis per serving
1 gram carbs; 42 milligrams cholesterol; 46 calories; 1 gram monosaturated fat; 1 gram saturated fat; 2 grams fat; 865 milligrams sodium; 6 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash and drain watercress.
- Step 2
Fill a 3- or 4-quart pot with the water; bring to boil.
- Step 3
Drop pork and garlic cloves into boiling water. Cover pot and lower heat to medium. Cook 30 minutes.
- Step 4
Add watercress. Bring to boil.
- Step 5
Lower flame under pot. Crack egg over pot. Stir egg yolk and white into soup, breaking up yolk while cooking.
- Step 6
Add Accent if desired and salt. Simmer soup uncovered, skimming off surface, about 10 minutes.
- Step 7
Add more salt if desired. Serve.
Private Notes