Olive soup recipe

Using olive oil to make soup is a relatively good cooking method. It has high nutritional value, especially in the summer. Drinking some has a good effect of removing heat and relieving summer heat. It has the effect of clearing heat and detoxifying, and can play a good role in relieving and preventing sore throat. You can also make olive and conch soup, which are both common soup recipes. It can be made into olive, pear and lean meat soup, which has a relatively high nutritional value.

Olive and pear soup with lean meat

The weather is dry and hot. Standing in the sun for a while makes your mouth dry. Even staying in an air-conditioned room won't be much better. The cold air seems to evaporate all the moisture in your body. On such days, it is most suitable to drink some soup that can quench thirst and clear the throat. As the saying goes, green olives are the Qinglong soup for treating throat diseases (by the way, Baihu soup is white radish). They can also relieve heat and stimulate the appetite, making them especially suitable for consumption in summer. That’s why we recommend this olive and pear soup with lean meat today. Serves 3-4 15 green olives 2 pears 500g lean meat 2 slices of ginger 8 bowls of water 1. Wash the olives and flatten the pears with the back of a knife. 2. Wet the pears, rub them with salt for two or three minutes, wash, cut into pieces and remove the core. 3. Wash the lean meat, cut into pieces and blanch in water. 4. Boil water, add the olives, pears, lean meat and ginger slices, cook over high heat for 20 minutes, then simmer over low heat for one and a half hours. Season with salt and serve. Efficacy: Clears the throat, promotes salivation and relieves cough, clears the lungs and moistens dryness.

Olive and Conch Soup

Main ingredients: 400 grams of clean conch head, 150 grams of olives, 5 small slices of ginger, 2000 grams of chicken soup, 150 grams of lean meat, appropriate amounts of salt, MSG, pepper, and Shaoxing wine. Method 1. Wash the conch head to remove black spots and debris and clean it. Crush the olives with a knife and set aside. 2. Put the conches and olives into a stewing pot (one portion per person), add chicken soup, ginger slices, blanched lean meat and Shaoxing wine, cover the pot, seal the lid with wet rice paper, and steam it for about 90 minutes. Season with salt and pepper.

Olive, Radish and Lean Meat Soup

Main ingredients: 250 grams of green olives, 500~1000 grams of white radish, 150 grams of lean pork, and 2~3 slices of ginger. Method: Wash the green olives, radish, and lean pork with clean water, cut the white radish into pieces, and do not cut the lean pork whole. Then put them into a clay pot together with the ginger. Add 2500 ml of water (about 10 bowls of water), boil it over high heat, then simmer it over low heat for about 2 hours, and add appropriate amount of salt and cooking oil.