Ingredients

  • 3 medium-size bunches watercress
  • 1 large lean pork chop (about 3 ounces) or meaty soup bone
  • 6 cups water
  • 3 garlic cloves, peeled
  • 1 egg
  • ½ to 1 teaspoon Accent, or monosodium glutamate (optional)
  • Salt to taste
  • Nutritional Information
    • Nutritional analysis per serving (5 servings)

      52 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 6 grams protein; 48 milligrams cholesterol; 191 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

5 large servings

Preparation

  1. Wash and drain watercress.
  2. Fill a 3- or 4-quart pot with the water; bring to boil.
  3. Drop pork and garlic cloves into boiling water. Cover pot and lower heat to medium. Cook 30 minutes.
  4. Add watercress. Bring to boil.
  5. Lower flame under pot. Crack egg over pot. Stir egg yolk and white into soup, breaking up yolk while cooking.
  6. Add Accent if desired and salt. Simmer soup uncovered, skimming off surface, about 10 minutes.
  7. Add more salt if desired. Serve.

Dining and Cooking