Fresh Callerya Root, Chestnut and Pig-Tail Bone Soup

Why people make this soup

The old saying about preventing trouble before it starts rings especially true when it comes to bones and joints. Nourilo shares this strengthening soup as a gentle, everyday measure: fresh callerya root, which in traditional kitchens is valued for clearing heat, moistening the lungs and easing the sinews; chestnuts, long called “the fruit of the kidney” and associated with supporting the lower back; and figs, which are high in calcium among fruits. Simmered with pig-tail bone, it’s a comforting bowl for those with weak bones or sore, aching backs and knees.

Method

1. Blanch the pig-tail bone; shell the chestnuts; rinse and soak the callerya root.
2. Put everything in the pot with 2.4 L of water.
3. Simmer for about 3 hours, reducing to about 1.2 L. Serve.

Nourilo’s Tips

Fresh callerya root is available at Chinese or Asian grocers, or online. When choosing, opt for slimmer, firmer roots — thick ones tend to be hollow or rotten in the middle.