Glehnia, Solomon's Seal and Fresh Conch Soup

Why people make this soup

If you have come back from a trip where rich, fried, or roasted food was unavoidable, you may notice a lingering dryness in your throat or a vague sense of internal warmth. This is the soup Nourilo turns to in moments like that. Glehnia root and Solomon’s seal are time-honored partners in the Cantonese kitchen for supporting the body’s moisture and cooling functions, and fresh conch adds a wonderfully sweet, clean flavour that makes the broth genuinely enjoyable to drink. It is the kind of soup you make on a summer evening and feel better for by morning.

Method

1. Rinse and briefly soak the glehnia root, Solomon’s seal, goji berries and tangerine peel in cold water. Drain.
2. Blanch the chicken breast and frozen conch pieces separately in boiling water for 1–2 minutes; discard the blanching water.
3. Place all ingredients in a pot with 2.4 L of cold water.
4. Bring to a boil, then reduce heat and simmer for 2 hours until the liquid reduces to about 1.2 L.
5. Season lightly with salt if desired. Serve the soup and eat the solid ingredients together.

Nourilo’s Tips

This soup is nourishing without being warming or cooling in excess, making it suitable for all ages in all seasons. The operculum (the flat, hard “lid” attached to the conch foot) is highly nutritious — do not discard it; put it right into the pot. If you can find only dried conch, it will have a slightly stronger flavour but also works well. Frozen whole conch tends to produce a sweeter, fresher broth; those with heavy dampness should add an extra slice or two of ginger.