Ginseng, Walnut and Partridge Soup

Why people make this soup

Partridge makes a clean, sweet, completely non-greasy broth — a gentle base that works beautifully in a double-boil. Double-boiled with sun-dried mountain ginseng and walnut, it is traditionally taken to warm and support the lungs and kidney and ease wheezy breathing — which is why it suits those depleted, cold-feeling spells of chronic cough with shortness of breath that worsens on exertion, an aching back and cold limbs.

Method

1. Clean the partridge and blanch it.
2. Rinse the ginseng and walnut and place with the partridge in a double-boiling pot.
3. Pour in 1.2 L of boiling water and double-boil (covered, over water) 3 hours. Serve.

Nourilo’s Tips

Partridge is sweet and warming, traditionally associated with supporting the spleen and lungs and strengthening the body — a fine wellness food for the frail elderly and young children. Fresh partridge can be sourced from Chinese poulterers or Asian grocers; if unavailable, frozen partridge works just as well.