Watercress Soup Recipe (Sai Yeung Choi Tong)

Watercress: A peppery, leafy green that adds a fresh and slightly spicy flavor to the soup.

Chicken broth: Provides a savory base that enhances the overall taste of the soup.

Garlic: Adds a rich, aromatic depth to the soup.

Onion: Contributes sweetness and complexity to the flavor profile.

Potato: Adds creaminess and body to the soup when blended.

When sautéing the garlic and onion, make sure to do so over medium heat to avoid burning. Burnt garlic can impart a bitter taste to the soup. Stir continuously until the aroma is released and the onions become translucent. This will ensure a flavorful base for your watercress soup.

• watercress - Substitute with spinach: Spinach has a similar texture and mild flavor, making it a good alternative in soups.

• watercress - Substitute with arugula: Arugula has a peppery taste that can add a different but complementary flavor to the soup.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar base flavor and is suitable for vegetarians.

• chicken broth - Substitute with beef broth: Beef broth offers a richer and deeper flavor, which can add a different dimension to the soup.

• garlic - Substitute with shallots: Shallots have a milder flavor and can provide a subtle sweetness to the soup.

• garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh, pungent flavor of minced garlic.

• onion - Substitute with leeks: Leeks have a milder, sweeter flavor and can add a different texture to the soup.

• onion - Substitute with scallions: Scallions offer a milder onion flavor and can add a bit of color to the soup.

• potato - Substitute with cauliflower: Cauliflower can be used to create a similar creamy texture when pureed.

• potato - Substitute with sweet potato: Sweet potatoes add a different flavor profile and a touch of sweetness to the soup.

• Allow the watercress soup to cool completely before storing. This helps prevent condensation, which can dilute the soup and affect its flavor.
• Transfer the cooled soup into airtight containers. For easy portioning, consider using individual serving-sized containers.
• Label each container with the date of preparation. This ensures you keep track of freshness and consume the soup within a safe timeframe.
• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The watercress will retain its vibrant color and the flavors will meld beautifully.
• For longer storage, place the airtight containers in the freezer. The soup can be frozen for up to 2-3 months without significant loss of quality.
• When ready to enjoy, thaw the soup in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor of the potato and watercress.
• Reheat the soup gently on the stovetop over medium heat, stirring occasionally to ensure even heating. Avoid boiling, as this can cause the watercress to lose its bright green color and fresh taste.
• If the soup appears too thick after reheating, add a splash of chicken broth or water to achieve the desired consistency.
• Taste and adjust the seasoning with salt and pepper before serving, as freezing can sometimes dull the flavors slightly.

• Gently reheat the watercress soup on the stovetop over medium heat. Stir occasionally to ensure even heating and prevent sticking. Avoid boiling to maintain the fresh flavor of the watercress.

• Use a microwave-safe bowl to reheat the soup in the microwave. Cover the bowl with a microwave-safe lid or a damp paper towel to prevent splatters. Heat on high for 1-2 minutes, stirring halfway through to ensure even heating.

• For a creamy texture, add a splash of cream or milk while reheating on the stovetop. This will enhance the richness of the soup and complement the potato and watercress flavors.

• If the soup has thickened too much after refrigeration, add a bit of chicken broth or water while reheating to achieve the desired consistency. Stir well to incorporate the liquid evenly.

• To retain the vibrant green color of the watercress, reheat the soup gently and avoid prolonged heating. This will help maintain the fresh and appealing look of the soup.

• Large pot: Used to sauté the garlic and onion, and to simmer the soup ingredients together.

• Knife: Essential for chopping the onion and mincing the garlic.

• Cutting board: Provides a safe surface for chopping and mincing ingredients.

• Peeler: Used to peel the potato before dicing.

• Blender: Blends the soup until smooth for a creamy texture.

• Wooden spoon: Useful for stirring the ingredients while sautéing and simmering.

• Measuring cup: Measures the chicken broth accurately.

• Colander: Used to wash the watercress thoroughly.

• Ladle: Helps in serving the soup once it's ready.

Prepare ingredients in advance: Wash and chop the watercress, garlic, and onion ahead of time to streamline the cooking process.

Use pre-made broth: Opt for store-bought chicken broth to save time on making your own.

Quick potato prep: Dice the potato into smaller pieces so they cook faster.

Blender efficiency: Use an immersion blender directly in the pot to save time on transferring the soup to a traditional blender.