Green Olive Carrot Soup

Name: Green Olive Carrot Soup
Total time: 1 h 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 18 pcs Olives; 500g Pork bone; 1 carrot; 3 slices ginger; Some salt

by Migu's Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

5

A Guangdong folk secret recipe that is effective for pharyngitis and lung-heat cough-green olive carrot pig bone soup.
It is said that in the era of lack of medicine and medicine, green olive was the "guardian" of many families. It has a significant relieving effect on influenza, sore throat and cough and asthma in the early stage of a cold in autumn and winter. Olive contains a lot of tannic acid, volatile oil, aromatic resin alcohol, etc., which can moisturize the throat, anti-inflammatory and reduce swelling.

Ingredients

18 pcs Olives
500g Pork Bone
1 Carrot
3 slices Ginger
Some Salt

Green Olive Carrot Soup

1. Prepare the materials;

2. After the pork bones are washed, put them in a pot with water and boil on high heat;

3. After 1 minute, remove the pork bones and rinse them, remove the foam and set aside;

4. Wash the green olives and cut in half with a knife.

5. Peel and cut carrots;

6. Put all the ingredients together with the ginger slices into the soup pot;

7. Put in an appropriate amount of water; (water volume: about 2L) cover the pot; after the high fire boils, turn to a low fire and continue to boil for 1.5 hours;

8. Just add some salt to taste before turning off the heat.

Tips:
When boiling pork ribs and other meats, first put the meat in boiling water. This process is called "watering" or "flying water". Not only can the blood water be removed, but also a part of the fat can be removed to avoid being too fatty, because the blood will come out after being boiled. The soup is relatively clear, the soup is rich in flavor but less fishy!