Fresh Houttuynia, Apple and Fig Soup

Why people make this soup

Nourilo wrote this during a hot, virus-heavy stretch, when staying cool and supporting the body felt extra important. Houttuynia is his summer favorite — traditionally associated with clearing summer heat and damp and supporting the lungs. He pairs it with cheap, plentiful summer fruit: apple, almond and fig, for a clear, fragrant sweet soup that the whole family can enjoy. As he likes to say, with fruit shipped in from all over the world, why not turn a basketful into soup?

Method

1. Wash the fresh houttuynia and cut into segments.
2. Soak the apples in hot water a few minutes to loosen any wax, scrub gently with a little salt to remove wax and residue, rinse, core and cut into chunks.
3. Rinse the almonds.
4. Halve the figs.
5. Bring everything to a boil in 1.8–2.1 L of water and cook for 20 minutes, then add the rock sugar and let it dissolve before serving.

Nourilo’s Tips

The ingredients are simple and the soup is a family pleaser. You can leave out the rock sugar and add lean pork instead — besides clearing summer heat, it then also helps moisten the lungs and is good for the complexion.