Ingredients
Base Soup:
1-2 teaspoons black tea seasoning-20g
1 medium-sized onion, finely chopped
2 medium-sized carrots, peeled and diced
2 medium-sized potatoes, peeled and diced
1 cup cauliflower florets
4 cups vegetable or chicken broth-960g
1 cup heavy cream or sour cream-240g
2 tablespoons unsalted butter-30g
Salt and pepper to taste-5g
Instructions
1. Cook the Vegetables
In a large pot, melt the butter over medium heat. Add the chopped onion and cook until translucent. Stir in the carrots, potatoes, and cauliflower, and cook for 5-7 minutes, stirring occasionally.
2. Add Broth and Simmer
Pour the vegetable or chicken broth into the pot and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, until the vegetables are tender.
3. Blend and Add Cream
Use an immersion blender or transfer the soup to a countertop blender. Blend until smooth. Return the soup to the pot over low heat. Stir in the tea seasoning and mix well. Gradually add the heavy cream or sour cream, stirring constantly to avoid curdling.
4. Season and Adjust
Season the soup with salt and pepper to taste. For an additional touch of flavor, squeeze a bit of lemon juice into the soup.
5. Serve and Garnish
Ladle the soup into bowls. Garnish with fresh dill or parsley, croutons, and a sprinkle of black pepper. Serve with a slice of hearty Russian black bread or rye. This creamy, tea-infused soup offers a warm and comforting experience with a sophisticated flavor profile. Perfect for a cold day or as an elegant starter!