Ironically enough, someone recently posted a comment to me about my watercress soup. Wait, I didn’t tell you why it’s ironic: I’d just the day before whipped up my second-time-ever-making-this-soup batch. And taken pictures.
A few minor changes, though the essence is the same: I seared my pork bones on all sides after rinsing, patting dry and seasoning. Why? I don’t know, I felt like it. I added carrots earlier in the process and just let the thing simmer away on low heat for hours… and even now, I just turn on the heat and let it simmer for a while. It’s turned milky in color but is still oh-so-sweet and delicious. (The meat chunks you see were pulled off the bones.) I still just wash up my watercress and keep it separate until I’m ready to drink my soup, then I just plop it in the bottom of a bowl and ladle soup over the watercress, letting it cook ever-so-gently.
I love this soup. It’s so good to cut the grease in some meals, to cleanse your palate, to start off fresh, whatever it is. Shown above is my infamous bacon fried rice, with some changes to the veggies (frozen mixed is what I used this time) and a splash of soy sauce over everything. Delicious.