Watercress, Carrot, Fig and Dried Duck Gizzard Soup

Why people make this soup

When the weather turns dry and warm, Cantonese households often reach for a big pot of slow-cooked watercress soup. Nourilo put this one together on a particularly dry January day, combining watercress with figs, apricot kernels and dried duck gizzard — a combination that has been used for generations to help the body deal with what traditional food therapy calls “lung and stomach heat.” If dry weather has left you feeling a bit parched, scratchy, or sluggish in the gut, this is a comforting and genuinely tasty pot of soup to try.

Method

1. Rinse and prepare all ingredients: peel and chop the carrot; soak the figs, apricot kernels and tangerine peel; blanch the duck gizzard and pork ribs separately in boiling water for a couple of minutes, then rinse.
2. Place the carrot, duck gizzard, pork ribs, figs, apricot kernels and tangerine peel into a pot with 2.4 L of water.
3. Bring to a vigorous boil over high heat.
4. Once boiling, add the watercress. Reduce to a medium-low simmer and cook for 2 hours.
5. Season lightly with salt if desired. Serve the broth and eat the solids together.

Nourilo’s Tips

Always add the watercress only after the water is at a rolling boil — if you put it in with cold water, the broth will develop an unpleasant bitter taste. This soup is also traditionally considered helpful for dry coughs, itchy skin and difficult urination. Enjoy it as a family soup in dry weather.