Hai Yu Zhu (Solomon's Seal), Pear, Apple and Water Chestnut Sweet Soup

Why people make this soup

When autumn arrives, cooler, drier air can leave the skin feeling rough, the throat scratchy, and the bowels sluggish. Traditional Chinese food therapy calls this seasonal pattern “autumn dryness” (秋燥), and addresses it with ingredients that moisten and nourish from the inside out. This soup does exactly that. The key ingredient, hai yu zhu, is classified as a type of huang jing (Polygonatum), sharing similar nourishing properties with the more commonly known yu zhu, but with a more fragrant, mellow flavour. Combined with juicy snow pears, apples, and crisp water chestnuts, the result is a naturally sweet, clear soup that needs very little preparation and tastes wonderful. Nourilo recommends it for the whole family through the autumn and winter months — it is particularly helpful for those with a tendency toward sallow complexion or sluggish circulation.

Method

1. Soak and rinse the hai yu zhu.
2. Scrub snow pears and apples thoroughly; remove cores and cut into large chunks (the skin is kept on for extra flavour and nutrition).
3. Peel the water chestnuts.
4. Combine all ingredients in a pot with 2.1 L of water.
5. Bring to a boil, then reduce heat and simmer for 45 minutes.
6. Add rock sugar and stir until dissolved.
7. Serve; eat the pears, apples, and water chestnuts alongside the soup.

Nourilo’s Tips

This soup is light and nourishing — suitable for young and old alike, and pleasant to drink regularly throughout autumn and winter. It is also helpful for people with sallow complexions, sluggish blood circulation, or elevated blood pressure. Keeping the skin on the pears and apples during cooking draws out more flavour and nutrients. If you cannot find snow pear, crystal pear or water pear (水晶梨) works as a substitute.