TEA TIME SOUPS

January is National Soup Month, so why not try making soup with tea for a new culinary experience and a great way to start your next afternoon tea.  

Cooking with tea is nothing new and infusions add depth and richness to all kinds of dishes including soups, but remember to use a good quality loose leaf tea for the best results.  In general, substitute one half or more of the liquid (water or stock) called for in a recipe with tea or just steep the tea in whatever liquid the recipe calls for.  You can even use what’s left over in the teapot as long as it is stored in an airtight container in the refrigerator for no more than a couple days.

Tea creates a unique base for soup as well as adding essential vitamins and minerals plus it also perks up stews and chili – especially Lapsang Soushong with its smoky flavor!

Here are a few recipes that use my favorite Oolong tea for soup with a chicken stock - Rishi’s Wuyi Oolong - to get you started:

SAVORY TEA SOUP
Steep 1 heaping tablespoon loose leaf Oolong tea in 5 cups of boiling chicken stock for 4 minutes, strain and add 1Tbs mixed herb seasoning, 4 cloves minced garlic, 3 cups chopped broccoli and 1 cup of pasta. Simmer 15-20 minutes until pasta is tender. Remove from heat and stir in the juice of a lemon plus salt and pepper to taste.

TEA THYME VEGETABLE SOUP
Sauté 1/2c chopped celery and 1/2c chopped onion in 2Tbs butter until tender then add 4 cloves crushed garlic, 1Tbs fresh thyme and 1 bay leaf and cook 30 seconds. Add 4c water, 2Tbs chicken bouillon, 1Tbs Oolong tea leaves, and 1 bag frozen mixed vegetables. Bring to a boil and then reduce heat, cover and simmer for 10 mins. Add 1/2c long grain rice and simmer covered 20 mins. longer or until rice is cooked. Remove bay leaf and season with salt and pepper to taste.

OOLONG CHICKEN SOUP
Stew 2 split chicken breasts in 6 cups of simmering water with 2Tbs loose leaf Oolong tea, 1Tbs chicken bouillon, 1 chopped onion, 1 chopped celery stalk and a chopped carrot for 45 minutes. Remove chicken, cool and dice. Strain broth and discard vegetables and tea leaves. Reheat broth adding 1/2 c chopped celery, 1/2 c chopped onion and simmer until tender and then add frozen peas and carrots, 2c egg noodles, diced chicken and 1tsp tarragon and simmer for an additional 10-15 minutes until noodles are tender. Season to taste.

 

"So whether you eat or drink, or whatever you do,
do it all for the glory of God"
I Corinthians 10:31