Picture
The Chinese love their soups and differ from western soup in that ours is never creamy.  It may be thick and chunky but never creamy.  Most often they will resemble broths.  Growing up, mom would always remind her bamboo girls to drink soup as it will nourish body and face.  

The Chinese have this idea that if one is having stomach problem, one makes soup with a pig's stomach; if it's your liver or kidneys, make sure to make a soup with liver or kidneys.  I'm not sure if a subscribe to this believe 100 percent but I do love soups.  

Feeling particularly dry; perhaps from the dry winter weather or from having too much fried food; it was time for a pot of soup.  A couple of bruised apples and carrots and some chicken was quickly boiled down and simmered into a nourishing soup.  I usually use lean pork or pork bones for a more flavourful soup but there was only chicken in fridge so chicken it was. 

INGREDIENTS:
4 apples - cut, cored, quartered
1 large carrot -  peeled and cut into 3-4 pieces
quarter chicken or a large thigh (the more meat, the more flavourful)
a handful of dried apricot kernals

DIRECTIONS:
1. Boil a pot of water.  If using pork bones, blanch the bones briefly to remove any dirt.  Throw out the water and boil another pot of water.   Add the blanch pork bones, lean pork or chicken.  Bring to boil.
2. Add apples, carrots and apricot kernels.  Bring to boil. Lower heat to medium-low and simmer for an hour. 
3. Add salt to taste.

**NOTES
This soup is tasty with whole corns (broken in halves or thirds).   Makes the soup even sweeter. 

 





Leave a Reply.