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    You are in: Home / Recipes / Watercress Tomato and Sole Soup Recipe
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    Watercress Tomato and Sole Soup

    Total Time:

    Prep Time:

    Cook Time:

    27 mins

    15 mins

    12 mins

    Engrossed's Note:

    This is from "Herbs and Spices the Cook's Reference" by Jill Norman. This light soup is made in the Cantonese manner. Any fine-textured fish in the flounder/sole family can be used.

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    Units: US | Metric


    1. 1
      Cut the fish into thin strips across the grain.
    2. 2
      Bring the stock slowly to a boil.
    3. 3
      Add the rice wine or sherry and the ginger, and simmer for 5 minutes.
    4. 4
      Add the watercress and tomatoes, salt and pepper and bring back to a boil. Simmer for 2-3 minutes.
    5. 5
      Add the pieces of fish to the soup.
    6. 6
      Remove pan from heat, cover, and leave for about 4 minutes, until the fish turns white and is lightly cooked.
    7. 7
      Season with the soy sauce and sesame oil, stir in the onion and serve.

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    Ratings & Reviews:

    • on November 04, 2012


      A nice addition to my soup repertoire. I used cod instead of sole as that was what was available at the market on grocery day,

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    • on March 09, 2008


      This is really good for a very easy low calorie soup. We used frozen sole and a combination of chicken stock and vegetable broth -- next time I think I'll just use the vegetable broth though (or maybe mix it with clam juice). Thanks for sharing this very different soup which we enjoyed.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Watercress Tomato and Sole Soup

    Serving Size: 1 (429 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 111.8
    Calories from Fat 36
    Total Fat 4.0 g
    Saturated Fat 0.9 g
    Cholesterol 25.2 mg
    Sodium 778.3 mg
    Total Carbohydrate 3.6 g
    Dietary Fiber 0.9 g
    Sugars 1.8 g
    Protein 14.0 g

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