Watercress, Carrot, and Fresh Fish Soup

Why people make this soup

When the weather turns dry, it shows up on your skin first: hands feel tight and rough no matter how much lotion you apply, and your throat starts to feel scratchy. In Cantonese cooking, watercress is a celebrated seasonal green for exactly this time of year. At its peak now, watercress has a clean, slightly peppery fragrance and is traditionally thought to be excellent for clearing heat that accumulates in the lungs and stomach.

Nourilo notes that the key to this soup is adding the watercress to already-boiling water — drop it in cold and you’ll get a bitter, astringent taste instead of its natural sweet fragrance. Combined with carrot, preserved duck gizzard (which adds depth and a pleasant chewiness), and lightly pan-fried fish for richness, this is a soup that is as delicious to eat as it is helpful for the body.