Chungking Watermelon Soup Recipe
This Chungking Watermelon Soup is very appetizing ! Try out this soup that is an irresistible medley of meat, vegetables and watermelon for your dinner tonight ! Tell me if you like it ! Your suggestions for this Chungking Watermelon soup are welcome !
Ingredients
1 oval watermelon about 24 inches long
1 cup diced pork
4 cups meat of stewing chicken
1 1/2 cups clams
1 1/2 cups lobster meat
1 cup diced lamb
1 cup diced ham
1 1/2 cups dried mushrooms
1 1/2 cups celery, cut in shreds
1 1/2 cups celery cabbage, cut in shreds
1 1/2 cups finely chopped onions
2 tablespoons English mustard
1 tablespoon caraway seeds
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons soy sauce
4 cups chicken broth
1/2 bunch watercress
Directions
Bring pork to a boil with enough water to cover and simmer for 1/2 hour.
Set aside.
Place all the rest of the ingredients, except the watermelon and watercress, into a large saucepan and bring to a boil; simmer for 2 hours.
Add the cooked pork.
Should the soup be too thick, add the water in which the pork was cooked.
Cut the watermelon lengthwise, a few inches down from the top, making an oval opening in the rind about 12 inches long.
Lift off this lid and scrape out of the melon the meat and seeds, leaving about 1 inch of pink meat all around. (This recipe does not require the use of the seeds or the melon meat.)
Place the watermelon in a baking pan small enough to hold the melon steady.
Add about 2 inches of water to the pan.
Fill the cavity of the melon with the soup mixture, replace the melon lid, and bake in a hot oven (450 degrees) for about 1 hour.
Add watercress, broken into pieces just before serving.
Bring the melon on a large platter to the table and serve the soup mixture and pieces of the melon walls into individual bowls.
This makes a substantial meal for 12 people.
Set aside.
Place all the rest of the ingredients, except the watermelon and watercress, into a large saucepan and bring to a boil; simmer for 2 hours.
Add the cooked pork.
Should the soup be too thick, add the water in which the pork was cooked.
Cut the watermelon lengthwise, a few inches down from the top, making an oval opening in the rind about 12 inches long.
Lift off this lid and scrape out of the melon the meat and seeds, leaving about 1 inch of pink meat all around. (This recipe does not require the use of the seeds or the melon meat.)
Place the watermelon in a baking pan small enough to hold the melon steady.
Add about 2 inches of water to the pan.
Fill the cavity of the melon with the soup mixture, replace the melon lid, and bake in a hot oven (450 degrees) for about 1 hour.
Add watercress, broken into pieces just before serving.
Bring the melon on a large platter to the table and serve the soup mixture and pieces of the melon walls into individual bowls.
This makes a substantial meal for 12 people.
