Made by: Cathy
Watercress soup has been one of my favorite soups growing up. It's fairly easy to make and is good for you. There are 2 ways to make this: simmer for hours with dates, meat, dried goji berries; or make a quick soup where the watercress is still actually edible. I like the latter, Gary likes the former. I was making it, so I did it my way.
~3 quarts water
2 big bunches watercress
1 filet swai or catfish (you can also use fishballs, pork, chicken, or sliced beef)
1. Bring a pot of water to a boil. Reduce temperature to medium, add watercress to the pot. Cook for about 20-30 minutes.
2. Add the meat and continue to cook for another 10-15 minutes.
3. Add the salt and pepper to taste. Reduce to a simmer for another 5-10 minutes until the desired tenderness of the watercress.
It's a great quick weeknight soup that can be made fairly quickly.