I daringly ventured into a new world of truth and beauty by creating a delicious, organic, and vegetarian tea-based soup. Now I don’t mean to toot my own horn (but of course I do) but this was the first soup of my many lifetime soup creations where the moment after I blended the elixir I said, “Damn, it’s perfect!” I subscribe to the Eatwell CSA farm delivery box and the bi-weekly deliveries of organic produce always challenge me to venture into new avenues of cooking I previously wouldn’t go. Check them out here. Eatwell Farm. Here’s a simple way you can create it:
Ingredients: 8-10 Large Carrots (peeled and chunky chopped), 1 Medium Yellow Onion (Chopped), 3 Cloves Garlic (Chopped), 4-5 Red Bell Peppers (Deseeded and chopped in chunks), 1 tsp chili flakes, a large pot of brewed White Peony Tea (Bai Mu Dan), one vegetable bouillon cube.
Go for it: Stove over medium heat: With olive oil saute onions and garlic ’til sizzlely good, add chili flakes for the kick and continue sauteing, throw in carrots and saute another 3 minutes, throw in peppers and go for it for 2 more minutes. Pour in your pre-brewed White Peony tea (enough to cover all veggies) and add the bouillon cube. Stir up and heat up to a boil. Once at a boil, cover and lower temperature to a simmer. Simmer about 30 minutes. Throw in some fresh herbs (I chose oregano) and pepper. Recover and cook about 10 mins. Breathe in the amazing smells of the white tea symphony. With a handblender, blend up your concoction. Taste and fall in love or re-season to your taste then fall passionately in love.
The white tea adds an incredible woodiness to the soup which lingers on the tongue after the ripe flavors of carrot and pepper dissipate.
Get creative and post your renditions in the comments!