Ingredients for Chinese Dried Fig Apple And Almond Soup
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How to Make Chinese Dried Fig Apple And Almond Soup
- Rinse 1 cup of almonds in several changes of cold water.
- Soak the almonds in 1/2 cup cold water overnight (or for at least 4 hours) to soften them.
- Core the apples and cut them into 1-inch-thick wedges.
- In a 4-quart saucepan, bring 6 cups of water to a boil over high heat.
- If using pork, add the pork cubes and return to a boil, skimming off any scum that rises to the surface.
- Add the apple wedges, dried figs, soaked almonds (including their soaking water), and optional pork to the saucepan.
- Bring the mixture back to a boil over high heat.
- Reduce the heat to medium-low, cover the saucepan, and simmer for 3 hours, or until the apples are tender and the flavors have melded.
- Serve piping hot. Garnish with extra almonds or a sprinkle of cinnamon, if desired.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
56g
Fat
10g
Carbs
6g