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Beef And Watercress Soup Recipe
|Beef stock||3 1⁄2 Cup (56 tbs)|
|Watercress||16 Ounce (Two 8 Ounce Bunch)|
|Beef tenderloin||8 Ounce, thinly sliced|
|All purpose flour||1 1⁄2 Tablespoon|
|Light soy sauce||1 1⁄2 Tablespoon|
Calories 101 Calories from Fat 24
% Daily Value*
Total Fat 3 g4.2%
Saturated Fat 0.99 g4.9%
Trans Fat 0 g
Cholesterol 25.3 mg
Sodium 684.9 mg28.5%
Total Carbohydrates 6 g2%
Dietary Fiber 0.53 g2.1%
Sugars 1 g
Protein 14 g27.1%
Vitamin A 48.6% Vitamin C 54.7%
Calcium 11.3% Iron 7.4%
*Based on a 2000 Calorie diet
1 Wash and drain the watercress.
2 Chop the scallions.
3 Place the raw tenderloin in the freezer for 10 minutes, this will make it easier to slice it wafer thin.
4 Cut into fine strips and place in a bowl and sprinkle with 1 tsp salt and the flour; stir well.
5 In a pan, bring the stock to a boil.
6 Stir in the soy sauce.
7 Add the beef strips and the watercress.
8 Simmer gently for 1 minute.
9 Add in the scallion pieces and simmer for another minute.
10 Remove from the heat.
11 Ladle into individual soup bowls and serve.