Light, clear, yet flavourful stock is a delicious foil for tender watercress.
- Portion size 8 servings
- Credits : Canadian Living Magazine: May 2009
Ingredients
Method
In large pot, bring watercress stems, Cornish hen, celery, onion, parsley, peppercorns, bay leaf, ginger, garlic and 8 cups (2 L) water to boil over medium-high heat, skimming off foam. Reduce heat, cover and simmer for 1 hour.Remove hen; let cool enough to handle. Discard skin and bones; finely shred meat and set aside. Strain broth through fine sieve to make 8 cups (2 L). (Make-ahead: Refrigerate broth and meat in separate airtight containers for up to 3 days.)
In saucepan, bring broth and salt to boil over medium-high heat. Divide watercress leaves, hen and pasta among bowls; pour broth over top. Serve with lemon wedges.
Nutritional facts Per each of 8 servings: about
- Sodium 206 mg
- Protein 16 g
- Calories 129.0
- Total fat 4 g
- Cholesterol 45 mg
- Saturated fat 1 g
- Total carbohydrate 6 g
%RDI
- Iron 8.0
- Folate 10.0
- Calcium 3.0
- Vitamin A 6.0
- Vitamin C 8.0
