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