Lotus root soup with red beans and honey dates

I saw this lotus root soup recipe in the October 2007 issue of Mother & Baby. It is listed as appropriate for pregnant ladies.

Red beans are usually used in sweet soups and desserts but here it is paired with lotus root to make a light savory soup.

A picture of red beans

The honey dates provides an earthy sweetness without overpowering the flavour of the chicken stock. The Cantonese loves to add honey dates to their soups.

A picture of honey dates

It is supposed to serve 6, so increase or decrease ingredients accordingly. I added additional notes in brackets.

Ingredients
1 lotus root with 2 or 3 sections
200g red beans (or adzuki beans)
4 honey dates
2 litres chicken stock
salt and pepper to taste

Directions

1. Wash and soak the red beans overnight. Drain before use
2. Clean lotus root and rinse well, slice and set aside (soak in water with a splash of vinegar to keep it from browning)
3. Bring chicken stock to a boil, add the red beans and cooke at high heat for 15 minutes
4. Lower the heat and simmer for 1 hour
5. Add lotus root and honey dates. Continue to simmer for 2 hours
6. Add salt and pepper to taste before serving

Recipe link: Lotus root soup with red beans and honey dates

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