Tuesday, November 29, 2016

Yes Chef: Slurpin’ some smokin’ soup!

A couple of years back, I had attended a meeting held by the Tea Guild of Canada. At this meeting, members got the chance to sample a soup made using tea. In this case, the tea used was Lapsang Souchong. It was superb! We were all provided with the recipe for this soup, which I decided to make just recently with the cooler weather coming in.

I did make some modifications to the recipe to make it more to my liking. Not only did I change the quantities of some of the items, but I also wanted to kick it up with some spices and add a garnish. It worked out just right!

Ingredients:



  • 2 cups of steeped Lapsang Souchong tea
  • 4 cups of chicken stock
  • 2 medium onions
  • 3 celery stalks
  • 8 small to medium sized parsnips
  • 475 ml of 18% cream
  • 4 large garlic cloves
  • 2 bay leaves
  • Salt to taste
  • ¼ tsp nutmeg
  • ¼ tsp cloves
  • ¼ tsp cinnamon
  • ¼ tsp black pepper
  • Chopped almonds

Preparation:

1.   Chop up the onions, celery stalks, and garlic cloves, and sauté. Add in the peeled and chopped parsnips and continue to sauté.


Takes these veggies...


...and chop 'em!


2.   Meanwhile, steep Lapsang Souchong tea, and set aside.

Lapsang Souchong dry.


Lapsang Souchong wet.


3.   Pour the chicken stock and tea into the pot of vegetables. Add the bay leaves, spices, and a couple of teaspoons of salt. 

It's coming together!

4.   Cover and simmer for about 2 hours until the vegetables become tender.

5.   Remove the bay leaves, then puree the vegetables with an immersion blender until smooth.

Blend away!


6.   Add the cream to the mixture and stir to combine.

Add cream.


Mix it good!


7.   Taste to see if more salt is required. I added a little more.

8.   Pour into a bowl and sprinkle with some chopped almonds.


Ahhh!


Enjoy this bowl of goodness with some crostini, breadsticks, a side salad, or all on its own. You will detect the smoky aroma and even a light taste of the Lapsang Souchong. I also sensed the fragrance of the celery and parsnips. It’s creamy, but not thick, and the almonds added a great crunchy texture which I love.


Cooking Tips:

Chop all your veggies a day before and keep them in your fridge until ready to use.

Options:

Try some different nuts instead of almonds. Pistachios, walnuts, maybe even some sunflower seeds.




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