Spring Soup

Name: Spring Soup
Ingredients: 1 turnip, cut into thin 1-inch strips; 2 stalks celery, cut into thin 1-inch strips; 1 carrot, cut into thin 1-inch strips; 1 scallion, cut into thin 1-inch strips; 1/2 pound watercress; 3 quarter-size slices of fresh ginger, peeled and cut crosswise into very thin strips; 1 cooked chicken breast or 1/4 pound extra-firm tofu, cut into 1-inch cubes; 2 cups chicken or vegetable stock; 2 cups water; Salt

10 ingredients

2 steps

Ingredients

1 turnip, cut into thin 1-inch strips
2 stalks celery, cut into thin 1-inch strips
1 carrot, cut into thin 1-inch strips
1 scallion, cut into thin 1-inch strips
1/2 pound watercress
3 quarter-size slices of fresh ginger, peeled and cut crosswise into very thin strips
1 cooked chicken breast or 1/4 pound extra-firm tofu, cut into 1-inch cubes
2 cups chicken or vegetable stock
2 cups water
Salt

Directions

1

1. Combine all of the ingredients, except the salt, in a large pot and bring to a boil over medium-high heat. Reduce the heat to low, and simmer, covered, for 40 minutes, or until the vegetables are soft.
2

2. Taste and season with salt, if desired. Serve the soup immediately. It is best served when freshly made-the therapeutic value decreases the longer the soup sits.