Chinese Yam, Solomon's Seal, Ophiopogon and Partridge Soup

Why people make this soup

As autumn comes in, the days may still feel hot but the mornings and evenings turn dry, and many people notice a dry mouth, warm palms and soles, or harder stools — the classic signs of “autumn dryness.” Nourilo brews this soup to head that off: it is traditionally said to moisten the lungs, strengthen the spleen and nourish the qi, with a soothing, blood-nourishing quality that makes it a good seasonal pot for the whole family.

Method

1. Clean and dress the partridge, then blanch it briefly to remove scum.
2. Rinse and soak the remaining ingredients.
3. Put everything in a soup pot with 2.4 L of water and simmer about 2 hours, reducing to roughly 1.2 L.
4. Drink the soup and eat the ingredients.

Nourilo’s Tips

If you cannot find partridge, pork shin or a fresh fish fillet works just as well. This soup also has a nourishing, calming quality and makes a good autumn wellness pot. People who run damp can pit the red dates; if using pork instead of partridge you can leave out the ginger.