Chinese Yam, Goji, Polygonatum, Mai Dong and Quail Soup

Why people make this soup

Around Lunar New Year the table is always full, and Nourilo likes a soup that nourishes without turning heating. This pot pairs quail with Chinese yam, polygonatum and mai dong so it feeds you gently rather than firing you up. Two apples stand in for the usual carrot, giving the broth a naturally sweet, rounded taste.

Method

1. Soak and rinse the yam, polygonatum, mai dong, goji and apricot kernels.
2. Scrub the apples, cut into chunks and core; clean the quail and blanch it.
3. Add everything to a pot with 2.7 L of water and simmer for about 2 hours until reduced to 1.2–1.5 L.

Nourilo’s Tips

This soup is clear and mild, suitable for young and old. It supports lung qi and, with the apple and yin-nourishing herbs, also helps keep the skin smooth.