Watercress Soup



It has been a few months since I last wrote a post (cos I was so lazy) but I would like to share this recipe on my favourite soup because the weather is so hot these days! I think we all need something cooling to reduce “heatiness”. Watercress soup has always been one of my favourite soup and I used to have this with plain rice for lunch for several days straight in a row before I changed jobs and did not have access to it! Sunshine did not use to like the “veggy” taste but over the years, he has come to accept it. Yay! Technically, this should not be under “Baking” but I shall just park it under here for now till I create a new page or change the existing one to “Cooking” instead. Lol.

I found this recipe online and adapted it to a portion for 2 people and to suit Sunshine’s and my taste. Here goes:

Recipe with Pictures

Serves 2-3 pax

Ingredient list:

  • 250-300g pork (I used pork ribs as Sunshine preferred this cut but you can use other cuts too)
  • 100-150g of watercress, chopped into 3 portions for easier eating subsequently
  • 1 carrot, peeled and cut into smaller pieces
  • ~30g of mushrooms
  • 2 frozen scallops (as per Sunshine’s request though I have never seen fresh scallops in this soup before)
  • ~1.3L of water

Dried ingredients:

  • 1 honey date
  • 3 red dates
  • 3 dried scallops
  • 2 tbsp of wolfberries
  • 1 tbsp of ikan bilis (anchovies)
Watercress Soup ingredients needed
Ingredients needed

Steps:

1. Wash all dried ingredients and add them to the 1.3L of water to boil using slow cooker (I set “Auto” for the heat throughout the cooking process).

Watercress Soup add dried ingredients

2. In a separate pot, boil sufficient water enough to cover all the pork then blanch the pork for about 5min to remove the scum.

Watercress Soup blanched pork

3. Remove blanched pork and wash with cold water for it to retain its flavour/”lock” its flavour in.

4. Add blanched pork to slow cooker.

5. Wash all other ingredients and add them to the slow cooker as well (except for the carrot).

Watercress Soup add ingredients1

6. Simmer the soup in the slow cooker for about 1.5hr.

7. Add carrots to the slow cooker and continue to simmer for another 30min till ready to serve. Season with salt if preferred.

Watercress Soup boiling in progress

Recipe Only

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Serves 2-3 pax

Ingredient list:

  • 250-300g pork (I used pork ribs as Sunshine preferred this cut but you can use other cuts too)
  • 100-150g of watercress, chopped into 3 portions for easier eating subsequently
  • 1 carrot, peeled and cut into smaller pieces
  • ~30g of mushrooms
  • 2 frozen scallops (as per Sunshine’s request though I have never seen fresh scallops in this soup before)
  • ~1.3L of water

Dried ingredients:

  • 1 honey date
  • 3 red dates
  • 3 dried scallops
  • 2 tbsp of wolfberries
  • 1 tbsp of ikan bilis (anchovies)

Steps:

  1. Wash all dried ingredients and add them to the 1.3L of water to boil using slow cooker (I set “Auto” for the heat throughout the cooking process).
  2. In a separate pot, boil sufficient water enough to cover all the pork then blanch the pork for about 5min to remove the scum.
  3. Remove blanched pork and wash with cold water for it to retain its flavour/”lock” its flavour in.
  4. Add blanched pork to slow cooker.
  5. Wash all other ingredients and add them to the slow cooker as well (except for the carrot).
  6. Simmer the soup in the slow cooker for about 1.5hr.
  7. Add carrots to the slow cooker and continue to simmer for another 30min till ready to serve. Season with salt if preferred.

 

Comments: 

This soup is easy to prepare, tasty and perfect in this hot weather! If you do not have a slow cooker, you could also cook it over the stove. In that case, you would need to pay attention and ensure that the soup does not boil over. Sunshine finds this soup a little bland though. Hence, I would add more dried scallops, dates and anchovies next time.

Watercress Soup final product 2
Our lunch!

Recipe Source: Adapted from Souper Diaries


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Rainbow

A novice baker =)

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