Glehnia and Polygonatum Apple Soup
A traditional Chinese nourishing soup featuring earthy, slightly sweet herbs paired with fresh apple. This comforting broth is light, subtly sweet, and perfect for everyday wellness.
Story
This classic Cantonese comfort soup combines glehnia (沙参) and polygonatum (玉竹), two revered Chinese medicinal herbs, with sweet apples for a gentle, nourishing broth. It's traditionally enjoyed for its gentle tonic properties and soothing qualities.
Ingredients
Glehnia root (沙参)
20 grams
Polygonatum root (玉竹)
20 grams
Fresh apple
1 medium, cored and quartered
Lean pork or pork ribs
300 grams
Water
1.8 liters
Salt
to taste
Instructions
1
Prepare the ingredients
Rinse the glehnia and polygonatum roots under cool running water. Briefly soak for 5 minutes, then drain. Cut the apple into quarters, leaving the skin on for color and nutrients. If using pork, blanch it in boiling water for 2-3 minutes, then rinse clean to remove impurities.
2
Start the soup
Add all ingredients except salt to a large clay pot or stainless steel pot. Pour in the water and bring to a vigorous boil over high heat.
3
Simmer gently
Once boiling, reduce heat to low and cover. Let the soup simmer gently for about 90 minutes, allowing the herbs to release their flavors and the apple to soften slightly.
4
Season and serve
Remove from heat. Add salt gradually, tasting as you go. Serve warm in deep bowls, enjoying the tender pork and softened apple along with the fragrant broth.
