Chuanxiong, Angelica, Codonopsis and Lamb Soup

Why people make this soup

When the temperature drops sharply, those of a weaker, qi- or blood-deficient constitution often feel the cold in their limbs. Weather like this calls for a warming lamb soup. Black-grass lamb from Hebei makes an excellent choice — the chilled meat is delicious whether braised or in soup. Built with chuanxiong, angelica, astragalus, codonopsis, prepared rehmannia and cinnamon twig — all traditionally used to nourish qi and blood and warm the body — this soup is just right for cold days.

Method

1. Soak and rinse the herbs. Blanch the lamb leg.
2. Put everything into 2.7 L of water and simmer 2 hours until reduced to about 1.2 L. Serve.

Nourilo’s Tips

If you find it too warming, add a short length of sugarcane and a few water chestnuts — this both cuts the gamey smell and tempers the drying warmth of the herbs. A couple of tsaoko fruit and a few longan pieces also help remove the gamey smell of lamb. Not suited to those with yin-deficiency heat or a feverish cold.