I cook clean yell at kids work clean repeat & I AM ALL ABOUT EFFICIENCY
I like making simple soup. Soups that I can throw together with a few ingredients. Tonight on the simple soup menu, we have Snow pears and pork bone soup. Except mine is not pork bones. Because when you have a super white washed husband, he doesn’t understand that I need pork bones for my soups. So he got boneless pork shoulder from Safeway. Oh well, all the same when being boiled for hours, we’ll see if that makes a difference…
Asian pears or Snow pears (suet lay) – you can use as many as you want. Keep them unpeeled as the skin is a good source of fibre. Some chinese pharmacies sell dried pear skin. Wash the pear and cut in quarters, taking out the core. You can substitute with apples.
Prepared snow pears and apricot kernels.
Blanche the pork pieces (or bones) so that it’s clear of blood, fat and other floaties.
Replace the boiling dirty water with new water that’s going to be soup. Blanching the meat before makes the soup look a lot cleaner.
Toss everything in and boil for about 15 minutes and then simmer.
I had too much water so I ended up doing ‘open lid’ simmer so that the water will evaporate. I think it’s because I used boneless so there wasn’t much pork flavour but plenty of pears and sweetness. So it does make a difference if it’s boneless. The soup was still good though.
This soup is freezer friendly.