January 9, 2012

Apple and Pear Soup

I've have been feeling under the weather since the middle of December. I got the chills, cough, and congestion during the holidays. John was away visiting his parents back east and I spend the holidays with the boys in SF instead. Just like myself, they were both sick with the cold. Instead of the regular festive spread on Christmas Eve, I made onion soup with crusty bread. It was wonderful that we had the entire weekend off, so we could all stayed home to rest.
This is the time of the year where the summer heat evaporates into dry fall weather--people develop colds and cough. Besides taking lots of rest and decongestion medicine to ease the symptoms, another remedy is Chinese soup. I like to share this appetizing soup that is believed to nourish and strengthens the lungs. It is a perfect soup for all seasons.
2 unpeeled apples (red of green)
2 unpeeled Ya Li pears, or Korean pears
4 Chinese dried figs
30 gms sweet almonds
30 gms bitter almonds
½ lb lean pork
6 cups water
salt to taste
1. Rinse and ingredients well with water. Core and cut fruits into quarters. Cut lean pork into small chunks.
2. Add enough water into a pot and scald the pork to remove scums and impurities. Remove from heat and pour away the water and rinse the meat with some water.
3. In a clean pot, bring the 6 cups of water to a boil (the water should be enough to cover the ingredients, add more if necessary). When water comes to a fast boil, add in all the ingredients, except the salt. Cook over high heat for 20-25 minutes. Cover the pot and reduce the heat to low and simmer to cook for another hour.
3. Remove from heat and season with salt. Remove meat and serve the soup with the cooked fruits.
Tips: You can purchase the almonds and Chinese dried figs in most Chinese medicine shops.
Printable Recipe

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