Pork And Watercress Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Soup | 4 | Servings |
INGREDIENTS
| 1/4 | lb | Lean pork |
| 1/4 | c | Celery |
| 2 | Scallion stalks | |
| 1 | Bunch watercress | |
| 6 | c | Stock, see recipe |
| 1 | t | Salt |
| minutes. Add water cress, scallions and salt. Simmer |
INSTRUCTIONS
Sliver pork, celery and scallions. Cut water cress in 2-inch sections, discarding tough stems. Bring stock to a boil. Add pork and celery and simmer, covered, 10 to uncovered, until water cress turns dark green (about 3 minutes). VARlATION: For the pork, substitute ham or chicken. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 187
Calories From Fat: 72
Total Fat: 7.9g
Cholesterol: 28.4mg
Sodium: 1123.3mg
Potassium: 530mg
Carbohydrates: 13.6g
Fiber: <1g
Sugar: 6g
Protein: 14.3g