Watercress Soup: A Healthy Beginning | A Tiger in the Kitchen
Watercress Soup: A Healthy Beginning | A Tiger in the Kitchen:
I bought a bunch of watercress in my local street market yesterday, and with the first real cold spell of winter, thought about a warm, nourishing soup.
I found this recipe, and decided to substitute the Chinese ingredients for Middle Eastern ones which I received as a Christmas gift.
So, instead of Chinese red dates and apricot kernels, which are interchangeable with slivered almonds, I used the divine almond-stuffed dates from Dubai. Found pig tail bones! And used the gammon stock that I had frozen.
I left the gently simmering soup to go downstairs for a few minutes. When I returned to the flat, the most heavenly aroma greeted me. I'm always amazed at the stunning flavours and smells produced by a simple Chinese dish.
The pork was literally falling off the bone, and was infused with the sweetness of the dates. The almond flakes provided a crunchy texture, which balanced perfectly with the soft watercress.
I slurped my way through two bowls!
I bought a bunch of watercress in my local street market yesterday, and with the first real cold spell of winter, thought about a warm, nourishing soup.
I found this recipe, and decided to substitute the Chinese ingredients for Middle Eastern ones which I received as a Christmas gift.
So, instead of Chinese red dates and apricot kernels, which are interchangeable with slivered almonds, I used the divine almond-stuffed dates from Dubai. Found pig tail bones! And used the gammon stock that I had frozen.
I left the gently simmering soup to go downstairs for a few minutes. When I returned to the flat, the most heavenly aroma greeted me. I'm always amazed at the stunning flavours and smells produced by a simple Chinese dish.
The pork was literally falling off the bone, and was infused with the sweetness of the dates. The almond flakes provided a crunchy texture, which balanced perfectly with the soft watercress.
I slurped my way through two bowls!
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