In this soup, green tea was substituted for broth. Sunroot and the tea’s flavors complement each other really well. A great technique to try out various tastes in your go-to soups is tea infusion. If you want to, you could also make this recipe with white wine.
Here is the complete recipe for the green tea-infused sunroot soup:
Instructions
- Two lbs (around 1 kg) of olive oil made from Jerusalem artichoke, sunroots, or sunchokes
- 6 cups of brewed green tea, 1 sliced leek, 3 minced garlic cloves (we used sencha tea)
- Juice of 1 big lemon
- 2 tablespoons roughly chopped rosemary, salt, and pepper
- fennel bulb, halved, finely chopped
Instructions
- Put the peeled sunroots in cold water, and add the lemon drops.
- After a few minutes, remove the sunroot from the water and dice them.
- Then, add garlic, ginger, and sunroot to the pan. Saute for a few minutes.
- Approximately 2/3 of the green tea should be added, along with lemon juice, diced rosemary, salt, and pepper.
- When the soup boils, turn down the heat. Let it simmer for 20 minutes.
- Consider the thickness of the soup while simmering the soup. Bring it to the desired consistency.
- You add more green tea or lemon juice in case it is not as per your requirements.
- Serve the soup with fresh rosemary, dash of olive oil, and fennel.
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