Try Green Tea Infused Sunroot Soup

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

1. Put the peeled sunroots in cold water, and add the lemon drops.
2. After a few minutes, remove the sunroot from the water and dice them.
3. Then, add garlic, ginger, and sunroot to the pan. Saute for a few minutes.
4. Approximately 2/3 of the green tea should be added, along with lemon juice, diced rosemary, salt, and pepper.
5. When the soup boils, turn down the heat. Let it simmer for 20 minutes.
6. Consider the thickness of the soup while simmering the soup. Bring it to the desired consistency.
7. You add more green tea or lemon juice in case it is not as per your requirements.
8. Serve the soup with fresh rosemary, dash of olive oil, and fennel.

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