Apple, Snow Fungus and Partridge Soup

Why people make this soup

People who entertain a lot and drink often are more prone to fatty liver — and the humble apple we eat every day is traditionally said to open the appetite and ease the after-effects of alcohol (pressed fresh, it is even associated with helping gallstones). This soup pairs apple with snow fungus and partridge for a clear, gently sweet pot that is traditionally said to strengthen the digestion, moisten the lungs and comfort the heart — a good everyday companion for those watching their liver or drinking regularly.

Method

1. Core the apples and cut into chunks.
2. Soak the snow fungus and remove the stem.
3. Clean and gut the partridge, then blanch it.
4. Place all ingredients in a pot with 2.4 L of water.
5. Simmer for about 2 hours down to 0.9–1.2 L. Serve.

Nourilo’s Tips

This soup is clear, moistening and gently nourishing — good for young and old as a regular home soup. For the whole family, add a little lean pork. You can also add dried lily bulb, sea coconut (hai di ye) and a few red dates; it then doubles as a soup to moisten the lungs and ease cough.