Recipes: Spring Green Tonic Soup, Bai Shao
ESPECIALLY GOOD FOR
The aromatic and pungent greens in this soup stimulate digestion, help reduce water retention and provide warmth against the gusty winds of spring. It's perfect for renewing your body’s energy in the spring.
Ingredients:
2 leeks
1 oz white peony root (bai shao)
1 oz dried astragalus root (huang qi)
1 tsp avocado oil
3 stalks celery chopped
2 cloves garlic, smashed
1 piece dried kombu
1 cup shelled fresh or thawed frozen green peas
1 cup coarsely chopped watercress
1 cup coarsely chopped fresh parsley
1 tsp salt
Chopped fresh chives
Directions:
Preheat the oven to 350 degrees
Trim roots and all but 1 inch of the dark green leaves off leeks and discard. Cut leeks in half lengthwise, then cut crosswise into ½ inch wide pieces. Rinse very well in 2 changes of water to remove grit. Set aside.
On a square of cheesecloth, arrange white peony and astragalus roots Bring corners up over herbs and tie with kitchen string to form bundle. Set aside.
In a large saucepan, heat oil over medium heat. Add leeks and cook stirring, for 1-2 minutes. Add celery and garlic and cook, stirring for 1 to 2 minutes. Add 5 cups of water, kombu, and herb bundle. Bring to a boil. Reduce heat and simmer for 25 minutes.
Remove and discard the herb bundle and kombu. Stir in peas, watercress, parsley, and salt. Simmer for 5 minutes or just until the watercress is wilted.
Ladle into serving bowls. Sprinkle with chives. Serve
Enjoy!
Find Bai Shao by visiting us at 🏡 13460 S. HWY 101Hopland, CA 95449 or give us a call we deliver 📲(707) 894-5313