...more with Carmien tea.
Pea and eisbein soup cooked in honeybush and rooibos tea with mint
Serves 8 to 10
Difficulty – easy
Preparation time – 10 minutes
Cooking time – 3 hours
Ingredients
1 small eisbein (about 750 g), cut into chunks
1 kg frozen garden peas
4 x honeybush and Rooibos with mint tea bags
4 C (1 litre) boiling water
1 onion, peeled and finely sliced
2 T olive oil
18 T Parmesan, grated
Method
Preheat the oven to 180°C.
Steep the tea bags in the boiling water.
Place the onion in a saucepan and fry in the oil until it begins to brown. Add the eisbein chunks and fry for 2 minutes before adding the peas and the tea. Bring to the boil before lower the heat and simmering for 3 hours.
Remove the eisbein. Use a hand blender to blend the soup, but not totally smooth – leave a few peas whole. Remove the bulk of the fat from the meat and place back into the soup.
Place baking paper on an oven try and place 1½ T grated Parmesan in separate circles on the paper, providing one circle per serving. Place in the preheated oven and bake until melted and slightly brown. Carefully remove the wafers from the baking paper.
Serve the soup in individual bowls and top with a Parmesan wafer on each. Serve immediately or the wafer will go soggy.
To read more, visit Crush! magazine...
Comments