Watercress, Carrot and Duck Gizzard Pork Shin Soup

Why people make this soup

I read in the paper that the US disease-control agency rated watercress the healthiest of all vegetables, giving it a full hundred — packed with folate, protein and many other nutrients. While it’s in season, it’s well worth putting watercress to work. I like blanching the tender leaves to fold into dumpling filling, and using the rest for a soup with carrot, sweet almond and pork shin — tasty, and traditionally valued for moistening the lungs and supporting the skin.

Method

1. Wash the watercress and trim old roots. Peel and chunk the carrot. Cut and blanch the pork shin. Rinse and soak the remaining ingredients.
2. Bring all ingredients except the watercress to a rolling boil in 2.4 L of water.
3. Add the watercress, return to the boil, then simmer 1.5 hours until reduced to 1.2–1.5 L. Serve.

Nourilo’s Tips

This soup is sweet and pleasant, suitable for young and old, and helpful for itchy skin and dry cough in dry weather. If you use a large amount of watercress (about 600 g for 4 people), blanch it first and lift it out before making the soup — this cuts the bitterness a lot and the soup tastes much better.