My mother subscribes to a French magazine, Femme Actuelle, which is always full of recipes. This is where I plucked the idea of making a broccoli soup with some green tea. Why not? Just substitute the chicken broth for the steeped green tea (minus the leaves) and that’s it!
INGREDIENTS: 6 servings
- 1 1/2 pounds (or so) of fresh or frozen broccoli
- 1 large yellow onion, chopped
- 1/2 bunch of cilantro
- 2 tsp of green tea
- 4 cups of water
- 2 or up to 4 cloves of garlic
- olive oil, as needed
- salt, white pepper, to taste
- Boil the water and steep the tea in it for a few minutes. Strain and reserve. Heat some oil in a large pot and add the onion and stir-fry for a few minutes until translucent and golden; add the broccoli cut into florets and small chunks and stir-fry for 5 minutes. Add the strained tea water and cook the mixture for 20 to 30 minutes at a slow simmer until the broccoli is cooked.
- Meanwhile, mash the garlic in a mortar with a dash of salt, chop the cilantro. Heat a touch of olive oil in a small skillet and fry the garlic and cilantro for no more than 5 seconds until the fragrance is released and touches your nostrils.
- Using an immersion blender, purée the soup and add the cilantro/garlic fry right before serving to enhance the flavor of the soup. Serve with small croutons or kaak on the side.
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