Ingredients
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7
-
5
-
1
-
5
-
1 1/2
-
2
-
-
-
2
-
1/2
-
-
-
-
-
Directions
Watercress Tomato and Sole Soup, This is from Herbs and Spices the Cook’s Reference by Jill Norman. This light soup is made in the Cantonese manner. Any fine-textured fish in the flounder/sole family can be used., A nice addition to my soup repertoire. used cod instead of sole as that was what was available at the market on grocery day, , This is really good for a very easy low calorie soup. We used frozen sole and a combination of chicken stock and vegetable broth — next time I think I’ll just use the vegetable broth though (or maybe mix it with clam juice). Thanks for sharing this very different soup which we enjoyed.
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Steps
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1
Done
|
Cut the Fish Into Thin Strips Across the Grain. |
|
2
Done
|
Bring the Stock Slowly to a Boil. |
|
3
Done
|
Add the Rice Wine or Sherry and the Ginger, and Simmer For 5 Minutes. |
|
4
Done
|
Add the Watercress and Tomatoes, Salt and Pepper and Bring Back to a Boil. Simmer For 2-3 Minutes. |
|
5
Done
|
Add the Pieces of Fish to the Soup. |
|
6
Done
|
Remove Pan from Heat, Cover, and Leave For About 4 Minutes, Until the Fish Turns White and Is Lightly Cooked. |
|
7
Done
|
Season With the Soy Sauce and Sesame Oil, Stir in the Onion and Serve. |
