Chinese Apple Soup

China produces over one-third of the world’s apples—not surprisingly, they often find their way into soups. The following recipe is a popular cough remedy—in Chinese medicine, figs are said to reduce heat while almonds relieve congestion. Of course, a cold doesn’t have to be an excuse to enjoy this light, sweet, and nourishing soup.

MAKES 4 SERVINGS

4 cups water

2 cups low-sodium vegetable broth

2 large Fuji apples (about 8 ounces each), unpeeled, cored, each cut into 8 wedges

1 large onion (about 8 ounces), cut into

8 wedges

8 to 12 whole raw almonds

8 pitted dried red dates (jujubes), halved

4 dried figs, halved lengthwise

1⁄4 teaspoon salt, or to taste

In a medium stockpot, bring all ingredients to a simmer over medium-high heat. Reduce the heat to between low and medium-low and simmer, partially covered, stirring occasionally, about 11⁄2 hours, or until the fruits are very tender. Serve warm.

{PER SERVING} Calories 221 • Protein 9g • Total Fat 5g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 39g • Dietary Fiber 8g • Sodium 397mg

hancheng

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