Watercress, Apricot Kernel and Pork Bone Soup

Why people make this soup

Nourilo here. When I wrap wontons or dumplings I like to fold a little watercress into the half-fat, half-lean pork filling — the texture is lovely. I use the tender leaves for the filling and save the rest for soup. Watercress soup is not only tasty but is traditionally associated with soothing a dry cough and easing the throat. This watercress, apricot kernel and pork bone soup is one I like to recommend for a dry, hot cough with a parched throat.

Method

1. Rinse the watercress. Soak and rinse the apricot kernels. Blanch the pork bones.
2. First bring the apricot kernels, honey dates and pork bones to a rolling boil in 2.4 L of water.
3. Add the watercress, return to the boil, then simmer over medium-low heat for about an hour and a half, reducing to 1.2 L. Serve.

Nourilo’s Tips

Always add the watercress to already-boiling water — otherwise the soup turns bitter and astringent. This soup is fragrant and tasty, fine for young and old, but people with a cold constitution should not have too much.