Lapsang Souchong Tea and Parnsip Soup

parsnipsoupMain ingredients: Soup

  • 480 ml boiling water
  • 2 ½ tsp loose-leaf lapsang souchong tea
  • 1 tsp extra-virgin olive oil
  • 455 gr parsnips, peeled and chopped
  • 720 ml chicken stock
  • 1/8 tsp ground allspice
  • 120 ml heavy whipping cream
  • ½ tsp fine sea salt
  • 1/8 tsp white pepper

 

Procedure: Soup

  1. Put the tea leaves in a medium bowl; pour the boiling water over the tea leaves and steep, covered, for 4 minutes.
  2. Strain the tea and discard the leaves
  3. Heat the oil in a large pot over medium-high heat. Add the parsnips, and cook for about 5 minutes.
  4. Add the tea, stock, and allspice and bring to a boil. Reduce the heat and simmer.
  5. Cook until the parsnips are cooked through, about 15-20 minutes.
  6. Remove the soup from the heat and stir in the cream. Season with salt and pepper.
  7. Puree the soup in a blender or food processor until completely smooth.
  8. Serve hot.

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