Watercress Soup

• 3 medium-size bunches watercress
• 1 large lean pork chop (about 3 ounces) or meaty soup bone
• 6 cups water
• 3 garlic cloves, peeled
• 1 egg
• 1/2 to 1 teaspoon Accent, or monosodium glutamate (optional)
• Salt to taste

1. Wash and drain watercress.
2. Fill a 3- or 4-quart pot with the water; bring to boil.
3. Drop pork and garlic cloves into boiling water.
4. Cover pot and lower heat to medium.
5. Cook 30 minutes.
6. Add watercress.
7. Bring to boil.
8. Lower flame under pot.
9. Crack egg over pot.
10. Stir egg yolk and white into soup, breaking up yolk while cooking.
11. Add Accent if desired and salt.
12. Simmer soup uncovered, skimming off surface, about 10 minutes.
13. Add more salt if desired.
14. Serve.

bunches, lean pork chop, water, garlic, egg, accent, salt

Taken from cooking.nytimes.com/recipes/9916 (may not work)