Codonopsis Peanut Quail Soup

Why people make this soup

Nourilo has a personal fondness for codonopsis root — he once bought a whole kilogram of freshly harvested, unprocessed dang shen from a farmer working the fields in Xinjiang. Covered in earth, the roots looked rough and humble, yet when simmered they produced a soup of extraordinary sweetness and fragrance. That experience deepened his appreciation for this unassuming herb. In traditional Chinese medicine, codonopsis is considered a gentler, more accessible cousin of ginseng: it is said to strengthen the spleen and lungs, nourish blood and promote the production of body fluids. This soup is especially valued for people who feel constantly tired, look pale, have low appetite, or — for new mothers — find their milk supply insufficient. The peanuts add a creamy richness while also being associated with blood nourishment, making this a soup that feels as comforting as it is purposeful.

Method

1. Clean the quail thoroughly; blanch briefly in boiling water, then rinse with cold water and set aside.
2. Pit the red dates.
3. Soak and rinse the codonopsis root and peanuts.
4. Place all ingredients into a pot with 2.4 L of water.
5. Bring to a boil, then reduce to a medium-low simmer and cook for 2 hours.
6. Serve warm. Drink the soup and eat the quail meat, peanuts and dates.

Nourilo’s Tips

This soup has a naturally sweet, clean flavour that children and adults enjoy alike. It is especially beneficial for malnourished or slow-developing children; use Prince’s ginseng (tai zi shen) instead of codonopsis for young children, as it is gentler. For those who cannot find quail, silkie chicken, organic chicken, duck or pigeon all make reasonable substitutes — though quail’s broad nourishing action across the organ systems is hard to replicate exactly. Do not drink this soup during a cold or fever.