Houttuynia, Dried Pear, Lily Bulb and Candied Tangerine Soup

Why people make this soup

Houttuynia smells fishy when raw — that is where its Chinese name comes from — but once cooked the smell disappears and a clean, pleasant fragrance takes its place. Nourilo pairs it with dried snow pear, lily bulb, apricot kernels and candied tangerine for a soup that is his pick for a lung-heat cough or that stubborn cough that lingers after a cold or COVID.

Method

1. Wash the houttuynia and cut into sections. Soak and rinse the other ingredients; core the dried pear; cut the candied tangerine into pieces.
2. First simmer the dried pear, lily bulb, apricot kernels and candied tangerine in 1.8 L of water for 30 minutes.
3. Add the houttuynia and simmer a further 15 minutes until reduced to 1.2 L.

Nourilo’s Tips

Houttuynia contains volatile oils, so do not over-boil it. The cores of dried snow pear are mildly toxic and must be removed before use. This soup is also helpful as a gentle preventive for the lungs.