Oriental Watercress Soup

• 6 cups chicken stock (or Asian flavored broth)
• 3 14 inches thick slices fresh ginger
• 2 cups fresh watercress
• salt and pepper
• 2 green onions, sliced
• 2 tablespoons shredded carrots

1. Heat stock and ginger to boiling in large saucepan; reduce heat and simmer for 5 minutes.
2. Remove ginger and discard.
3. Trim stems from watercress and cut into 2 inch lengths.
4. Add to soup and simmer, uncovered, 10-15 minutes.
5. Season to taste with salt and pepper.
6. Pour soup into bowls; sprinkle with green onions and carrot.

chicken stock, ginger, fresh watercress, salt, green onions, carrots

Taken from www.food.com/recipe/oriental-watercress-soup-467142 (may not work)