Wednesday, November 21, 2007

Dried Fig, Apple and Almond Soup

I got this link from a reader of this blog. And what a great link it was... it was linked to a soup recipe and of course a book by someone called Grace Young.

Grace's book is called "The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing". I hope to find this book at my local Borders Bookstore one of these days. It reads like one of those books I simply want in my TCM book collection!

Here's a recipe called Dried Fig, Apple and Almond Soup taken from Grace's book. There's more information about this soup/tonic from the Global Gourmet website, a link given by a reader, TC!

Dried Fig, Apple and Almond Soup
by Grace Young

According to Grace, this soup helps cure a persistent cough. I always think that it's better to take a tonic than to take cough medicine. A tonic tastes so much better too!

1/4 cup Chinese almonds (nom hung)
4 to 5 Chinese almonds (buck hung)
3 medium red Delicious apples, unpeeled
8 ounces pork loin, well trimmed
10 Chinese dried figs, rinsed

Rinse almonds in several changes of cold water. Soak almonds in 1/2 cup cold water overnight to soften almonds.

Core apples and cut into 1-inch-thick wedges.

In a 4-quart saucepan, bring 2 quarts of water to a boil over high heat. Add pork and return to a boil, skimming any scum that forms.

Add the apple wedges, dried figs, almonds and their soaking water. Return to a boil over high heat.

Cover, reduce heat to medium-low, and simmer 3 hours. Serve piping hot (no more than 1-1/2 cups per person).

For more information, visit Grace Young's website at

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