Apple, Pear, Corn and Carrot Soup with Almonds

Why people make this soup

As the Mid-Autumn Festival approaches and the air turns dry, it’s easy to develop a dry cough and scratchy, parched throat. Nourilo likes to lean on moistening soups at this time of year. He happened to buy a bargain bundle of apples and pears, more than he could eat fresh, so into the pot they went — with corn, carrot and almonds — for a soup that traditionally moistens the lungs, supports the complexion, and helps ease phlegm and cough.

Method

1. Rinse the apples and pears, scrub the skins clean with fine salt, rinse again, then cut and core.
2. Husk the corn and cut into pieces; peel and chunk the carrot; soak and rinse the almonds.
3. Simmer everything in 2.1–2.4 L of water for 1 hour, reducing to 1.2 L. Serve.

Nourilo’s Tips

This soup is sweet and tasty, fine for young and old, and best in autumn and winter. Apple and pear skins are beneficial — scrubbing with fine salt removes pesticide and grime — but the cores carry a mild toxin and must be removed before cooking. Sweet almond moistens the lungs while bitter almond eases phlegm and cough, so feel free to use both.