Sea Solomon's Seal, Lily Bulb, and Almond Partridge Soup

Why people make this soup

When the weather turns dry and cold, soups made with poultry become a comfort staple in Cantonese homes. Partridge is prized in traditional food therapy for being gentler and less fatty than chicken, with a naturally sweet broth. Paired with sea Solomon’s seal and dried lily bulb — two classic moistening herbs — plus apricot kernels to support the lungs, this soup has long been simmered as a seasonal remedy for dry throat, nagging coughs, and skin that feels tight or parched. It is the kind of soup a thoughtful aunt would prepare when the air conditioning has been running all day or the weather has been unseasonably dry.

Method

1. Rinse the partridge, cut into pieces, and blanch in boiling water for 2–3 minutes to remove impurities. Drain and rinse under cold water.
2. Rinse all the dried herbs and soak briefly in cold water to soften. Drain.
3. Place all ingredients — partridge, Solomon’s seal, lily bulb, apricot kernels, ginger, and red dates — into a soup pot with 2.4 L of cold water.
4. Bring to a boil over high heat, then reduce the heat to a gentle simmer. Cover and cook for about 2 hours until the liquid has reduced to approximately 1.2 L.
5. Season lightly with salt if desired. Serve the soup and eat the tender partridge meat and soft dates.

Nourilo’s Tips

This is a light and moistening soup that the whole family can enjoy. Beyond the lungs, it also traditionally supports people with yin deficiency, dry skin, or restless, dream-filled sleep. If you cannot find fresh or frozen partridge, quail makes a fine substitute — the flavour and food-therapy qualities are quite similar. Fresh partridge can sometimes be found at specialty supermarkets or certain Chinese grocery chains; if unavailable locally, a frozen imported bird will do the job.