Soups

Demitasse Duo of Green Herb Cappuccino and Chamomile Vegetable Consommé

Green Herb Cappuccino

Ingredients

• 4 bags Dilmah Pure Camomile Flowers • 1l Vegetable or chicken stock • 2 teaspoons fresh herbs (basil, thyme, oregano and marjoram) • 1 teaspoon chopped parsley • 50g chopped celery • 4 leaves spinach • 50g butter • 40g Flour • 1 tablespoon chopped onion • 1 tablespoon chopped garlic • 50ml fresh cream • Salt and ground pepper to taste • Fresh milk cappuccino (beat the milk and extract the froth)

Method of Preparation

• Infuse the Chamomile bags in warm stock. • Heat the butter and mix in the onion, garlic, and celery. Add flour and cook for 2-3 minutes on low fire. • Add the warm stock and whisk well to prevent lumps forming. Bring to boil and simmer for a further 10 minutes. • Add the washed spinach leaves and the chopped fresh herbs and cook for two more minutes. Remove from fire. • Blend the soup, strain and bring back to boil. • Season and serve with fresh milk cappuccino. Chamomile Vegetable Consommé

Ingredients

• 50g Carrots • 50g Celery • 25g Onions • 10g Garlic • 50g White leeks • 3 egg whites • 1l vegetable stock

Method of Preparation

• Mince the vegetables. • Beat the egg whites and add to the vegetable stock. • Simmer over a slow fire and season with salt and pepper.

Garnish

Juliennes of carrot, leeks and celery

Creamy Mint Chicken Soup

Ingredients

• 6 bags Dilmah Pure Peppermint Leaves • 1 chicken breast cut into thin strips • 1l clear chicken stock • 1 medium sized onion - chopped • 1 clove garlic - crushed • Chopped parsley • 50g Flour • 100ml thick cream • 50g butter

Method of Preparation

• Combine the chopped onion, garlic and flour with the butter. • Add chicken strips, and cook for two minutes.

Pour in the stock, and bring to boil. • Add the tea bags and let it simmer for 5 minutes. Discard the tea bags. • Add thick cream; simmer for 4 minutes, season and serve garnished with chopped parsley.

Prawn & Hibiscus Soup

Ingredients

• 7 bags Dilmah Rosehip & Hibiscus • 1 Whole prawn (clean and keep the tail) • 1l clear fish stock • 200g prawns • 1 tablespoon chopped celery • 2 cloves garlic chopped • 100ml white wine • 50g Butter • 50g flour • 50ml thick cream • Salt and ground pepper to taste

Method of preparation

• Boil the fish stock, add the tea bags and let it simmer for 5 minutes. Discard the tea bags. • Melt the butter; cook the garlic and celery for 2-3 minutes. Add flour and cook on a low fire for 3 minutes. • Add warm stock, white wine and the prawns (shell and de-vein) to the soup. Bring to boil and simmer for 5 minutes. • Add thick cream and serve.

Garnish

Two breadsticks and a tempura prawn

Chilled Cucumber Soup with Oolong Tea

Ingredients

• 3 tea bags Dilmah Traditional Oolong Tea • 500g peeled & diced cucumber • 400ml Chicken Stock/vegetable stock • 75g soft butter • 50g Flour • 50g chopped onion • 50g chopped leeks • Chopped parsley • 50ml Sour Cream • Croutons to garnish

Method of Preparation

• Bring the chicken stock to a boil, simmer and infuse the Oolong tea bags for 10 minutes. • Heat the butter in a saucepan; add the onions and leeks and cook for 2 minutes. • Add the flour and cook for a further 2 minutes. • Cool slightly and add the chicken stock and the diced cucumber. Bring to boil and cook for 15 minutes. • Remove any scum that may appear, and leave to cool. • Blend the soup, add the seasonings and chill well. • Serve sprinkled with Chopped parsley and croutons.

Seafood and Camomile Bouillon

Ingredients

• 6 bags Dilmah Pure Camomile Flowers • 1 Clam • 1 Scallop • 1 Mussel • 1 Prawn • 50g Calamari • 50g Salmon • 1 Small lobster medallion • 1l Fish Stock • 75g Soft butter • 2 cloves crushed garlic • 1 large chopped onion • 25g chopped celery • 25g chopped carrots • 1 cup chopped parsley • 2 tomatoes chopped • 100ml Dry White wine

Method of Preparation

• Infuse the tea bags in hot fish stock for 5 minutes. Cook the chopped onion and garlic butter for two minutes. Add carrot and celery, cook for a further two more minutes. • Clean and de-vein the scallop, mussel, prawns, calamari, salmon, lobster and clam and sauté in a pan. • Add the fish stock and stir the soup well.

Bring the soup to boil, add the white wine and simmer for 20 minutes. Strain the soup through a conical strainer. Bring the soup to boil, add pepper and salt and simmer for 5 minutes or till the seafood is cooked.

Garnish

A cherry tomato and carrot and leeks juliane with a garlic grizzini stick