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Article: Tea leaves add flavor perks to recipes
- Article from:
- The Beacon News - Aurora (IL)
- Article date:
- December 17, 2003
CopyrightCopyright (c) 2003 The Beacon News. (Hide copyright information)
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BUTTERNUT SQUASH SOUP
2 pounds butternut squash, split and seeds removed
1 teaspoon oil
2 1/2 cups chicken stock
2 tablespoons Lapsang souchong tea leaves (See Note)
2/3 cup unsweetened applesauce
Salt, to taste
White pepper, to taste
Garnish:
1 teaspoon Lapsang souchong tea leaves
1 teaspoon dry fresh white bread crumbs
Heat oven to 350 degrees. Brush both halves of squash with oil. Bake, cut-side down, until tender, about 45 minutes. Remove from oven. When cool enough to handle, scrape squash into an electric blender or food processor. There should be about 2 cups squash.
While squash cooks, bring chicken stock to a boil. Pour stock over tea leaves, steep 5 minutes. Strain ...