This pork and lotus root soup gets its deep colour actually from the lotus root. The lotus root itself is not coloured, but quite creamy in colour. I used meaty pork bones, which were boiled and washed before making the soup. A lot of fat comes from these bones, so I cool the pork broth and put it in the fridge overnight, and then skim the fat. The lotus is then added last and then boiled on low until tender. Usually in chinese type soups, salt is added at the end, and never in the beginning, at least this is what my parents tell me.Lotus root is a traditional food to have around Chinese New Years. If you find really fresh ones that you can slice thinly, they're awesome in a stirfry.
