Watercress, Fig, Dried Duck Gizzard and Pork Rib Soup

Why people make this soup

Nourilo loves watercress — in soup, in dumplings, in wontons. In the hot season when watercress is in season, he buys a bunch: the tender tips go into dumplings, the rest into soup. When the weather turns sweltering and the body feels heaty with a dry throat, this soup is a welcome relief. Watercress is traditionally seen as cooling and lung-moistening, and is rich in antioxidants, vitamins and lutein.

Method

1. Rinse the watercress; peel and chunk the carrot; soak and rinse the figs and tangerine peel; blanch the duck gizzards and pork ribs.
2. Place all ingredients except the watercress into 2.4 L of water and bring to a rolling boil.
3. Add the watercress; once it boils again, lower to medium-low heat and cook about 1.5 hours, reducing to 1.2–1.5 L. Drink the soup and eat the ingredients.

Nourilo’s Tips

This soup is very tasty, suitable for young and old, and is also said to suit those with high blood pressure. Be sure to add the watercress to boiling water — otherwise the soup can taste slightly bitter and astringent.