Watercress & Dried Scallop Soup
8–10 monthsSoup
15 minPrep
40 minCook
3Servings
MediumDifficulty
A traditional Cantonese soup with peppery watercress and umami-rich dried scallops, simmered with a little pork. Introduces shellfish in a mild, flavorful way.
Allergens
Ingredients
Watercress50g
Dried Scallop (Conpoy)1 piece
Pork30g
Steps
- 1Soak 1 dried scallop in warm water for 15 minutes, discard the soaking water (it holds much of the salt), then shred into fine threads.
- 2Cut 30g pork into very small pieces.
- 3Wash 50g watercress thoroughly and chop into short lengths.
- 4Bring 2 cups of water to a boil. Add the pork and dried scallop shreds.
- 5Simmer for 20 minutes, then add the watercress and cook for another 15 minutes until everything is very soft.
- 6Mash the solids lightly in the soup. Serve warm.
