Fresh Lily Bulb, Water Chestnut and Dried Pear Sweet Soup

Why people make this sweet soup

Nourilo here. When the Olympics come around, plenty of friends end up watching matches deep into the night, and after a few late nights the body tends to run hot and irritable — red eyes, a bitter mouth, mouth ulcers, puffy gums, breakouts, a short temper. During spells like this it is best to step away from warming tonic herbs and lean toward gentle, cooling, moistening soups instead. This light, sweet bowl is my pick for exactly that mood.

Method

1. Separate the lily bulb scales and rinse clean. Peel and slice the water chestnuts. Soak and rinse the dried pear, removing any core.
2. Put all the ingredients into 2.1 L of water and cook for 20 minutes.
3. Add rock sugar and stir until dissolved, reducing to about 900 ml. Serve.

Nourilo’s Tips

This sweet soup is naturally sweet and pleasant, fine for young and old. If you cannot find fresh lily bulbs, you can substitute about 40 g (38 g) of the dried kind.