As requested by several guests of the August English Tea Service, here is the recipe for this great summer soup.
-One liter (32oz) boiling water
-3 tbs Rooibos Ginger Tea (TeaHaus tea 1382)
-One medium bunch of carrots cleaned and chopped into thick rounds (I got mine at the farmers market but you could also use a bag of baby carrots if you want to save time).
-One small sweet onion coarsely chopped
-Two-Three Garlic gloves coarsely chopped
-Salt and Pepper to taste
Brew the Rooibos tea in the boiling water for about 1o min then strain into a pot. Add the carrots and boli them in the brewed tea until soft. Don’t strain.
In a pan with a little olive oil, lightly cook the onions and garlic until a bit soft and add them to the pot of carrots and tea.
Put this mixture into a blender and blend until creamy. Add salt and pepper to taste.
Serve hot or chill. Add a small dollop of cream fresh and cut fresh flat leaf parsley on top if desired.
Our August English Tea Service was a big hit. The menu included cucumber sandwiches, Smoked Salmon Pockets with strawberries, cream cheese and capers, a Chilled Ginger Rooibos Carrot Soup and mini Swedish Shrimp and Cheese Quiches on the savory side. Chocolate chip and orange zest scones and traditional English scones were served with clotted cream and jam. Dessert included a Lemon Curd and Fresh Berry Trifle, three French Macaroons- hibiscus, coconut and matcha and an Earl Grey infused chocolate truffle. Eight teas were served and those who wanted to take a cupcake home could.
We’ll be doing it all again Sunday, September 20th so check out the event section. I’ll be thinking up fun and new menu items all month. Also, check out our recipe page for the soup recipe. YUMMY!
On Wednesday, July 15, I had a great time at the Glass House Cafe in Palmer Commons at our 2nd tea and food pairing. Chef Alan prepared three courses all prepared and paired with TeaHaus tea.
The first course was a suculant shrimp poached in TeaHaus Coconut Green Tea served with a mango corn salsa. The second course was a tender pork tenderloin with a rub of our Flower of Hawaii tea and a brown basmastti rice prepared in Pineapple-Mango tea. Dessert was a wonderful strawberry and white peach shortcake with Fruit Paradise tea infused whipped cream.
What an amazing lunch to pair with our awesome teas. Thanks Glasshouse Cafe! CAn’t wait to do it again.
A simple fun way to make any dessert a special treat.
Open a half pint of heavy whipping cream and add 3-4 heaping teaspoons of loose tea. Close and shake. Leave the cream in the fridge 6 hours–overnight to allow the tea and cream to infuse.
Strain the tea out and whip the cream with a hand mixer (or whatever method you normally use). You can add a pinch of sugar if you like your cream sweet but it isn’t necessary.
Put the whipped cream over fruit, pies, cakes, ice cream or any dessert you like to serve with fresh whipped cream.
EASY!
Hints: My favorite teas for infused whipped cream are TeaHaus teas 922 Earl Grey (great with chocolate), 536 Wuyuan Jasmine (awesome on fruit salad), 1312 Rooibos Caramel and 1435 Fruit Paradise.