Pork And Water Cress Soup
|Lean pork||1⁄4 Pound|
|Celery||1⁄4 Cup (4 tbs)|
|Water cress||1 Bunch (100 gm)|
|Stock||6 Cup (96 tbs)|
1. Sliver pork, celery and scallions. Cut water cress in 2 inch sections, discarding tough stems.
2. Bring stock to a boil. Add pork and celery and simmer, covered, 10 to 15 minutes.
3. Add water cress, scallions and salt. Simmer, uncovered, until water cress turns dark green