A simple homemade watercress soup

This is a typical chinese clear soup that is great for a hot and humid Singapore.

This is not the soup where everything is pureed into a creamy soup.

I saw this lovely fresh watercress at the wet market in Chinatown. A sudden craving hits me. I mooted the idea of cooking soup with watercress to my sister and within a few minutes, 2 bunches of watercress is safely tucked away in my shopping bag. All I needed are some pork ribs, chinese wolfberries and red dates to make up the soup.

You can also use the slow cooker or thermal magic pot to make this soup.

Ingredients
600g fresh watercress
300g fresh pork ribs
6 red dates
1 tablespoon chinese wolfberries
Dash of salt seasoning
1200ml water

Directions

1. Parboil the pork ribs
2. Wash and clean the watercress
3. Bring a pot of water to a boil
4. Place the pork ribs, red dates, chinese wolfberries into the pot
5. Add the watercress last and press it a little into the water
6. The watercress will cook down
7. Lower the heat to a slow simmer and simmer the soup for about 4 hours
8. You know you are about there when you can smell the fragrance of the watercress in the air
9. Give the soup an occasional stir
10. Depending on your preference, crunchy or mushy, you can cook the soup a bit more
11. Season with salt before serving

More cooking details at my blog post titled "A simple watercress soup".

I am happy to report that the soup was a hit.

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