Vegetable Tea Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2: Tomatoes,
1: Bay leaf,
Seeded and chopped,
1 Sprig: parsley,
7: Carrots, sliced
1 Sprig: thyme,
2: Onion, (s), sliced
1 Sprig: tarragon,
1/2: Leek, sliced
8: Black peppercorns,
1: Celery rib, sliced
Water,
2: Garlic clove, (s), smashed
Truffle oil,
2: Shallots, sliced
Directions:
In a 2-quart canning jar, combine all the ingredients. Add 3 cups
water to fill the jar almost to the top. Seal the jar, set it in a
medium saucepan and add enough water to the pan to reach about
halfway up the sides of the jar. Bring to a boil over moderately high
heat and cook for 2 1/2 hours; replenish the water in the pan as
needed. Let the jar cool completely before opening.
Strain the tea through a fine sieve into a saucepan, pressing lightly
on the vegetables, and boil over high heat until reduce to 2 1/2
cups, about 25 min. Ladle the tea into bowls, garnish with blanched
vegetable strips and add a few drops of truffle oil.
Food and Wine
January 1995
Submitted By DIANE LAZARUS On 12-26-95
Source from luhu.jp
water to fill the jar almost to the top. Seal the jar, set it in a
medium saucepan and add enough water to the pan to reach about
halfway up the sides of the jar. Bring to a boil over moderately high
heat and cook for 2 1/2 hours; replenish the water in the pan as
needed. Let the jar cool completely before opening.
Strain the tea through a fine sieve into a saucepan, pressing lightly
on the vegetables, and boil over high heat until reduce to 2 1/2
cups, about 25 min. Ladle the tea into bowls, garnish with blanched
vegetable strips and add a few drops of truffle oil.
Food and Wine
January 1995
Submitted By DIANE LAZARUS On 12-26-95
Source from luhu.jp
Tags
Soup/stew