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!
- 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
1. Chop up the onions, celery stalks, and garlic cloves, and sauté. Add in the peeled and chopped parsnips and continue to sauté.
|Lapsang Souchong dry.|
|Lapsang Souchong wet.|
|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.
|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.
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.
Chop all your veggies a day before and keep them in your fridge until ready to use.
Try some different nuts instead of almonds. Pistachios, walnuts, maybe even some sunflower seeds.