If you don't have time to prepare the chicken stock, you may substitute 2 cups of canned chicken broth mixed with 2 cups of water.
1 bunch watercress
4 cups chicken stock
1 pinch salt
¼ teaspoon sugar
⅜ teaspoon white pepper
Wash the watercress and drain thoroughly. In a large saucepan, add the chicken stock and bring to a boil.
Add the salt, sugar, and white pepper. Add the watercress, and cook for another 2–3 minutes. Serve hot.
Canned Broth or Homemade Stock?
Many recipes in the Book call for chicken broth. Nothing beats a good homemade stock, but canned chicken broth is an acceptable alternative. If possible, choose brands labeled “reduced sodium.”