Cashmere Soup
Guests that are served this lovely soup always get mystified when they are trying to guess the ingredients - a good starting point for the dinner-conversation.

250 grams of dried apricots
2 cups of cold tea
2 cups of hen bouillon
A handful of chopped mint
A pinch of curry powder
Salt and pepper
1/2 cup of cream
Almost 1/2 cup of dry sherry
Mint leaves for garnish.

Wash the apricots and let them lie in cold tea over the night.

Then let the apricots simmer in the tea until they are soft. Make a purée of the apricots together with what is left of the tea in a food processor or a mixer. Pour the purée in a big saucepan and add bouillon, mint, curry, salt and pepper. Stir in the cream and sherry. Mix in more bouillon if it is necessary. Heat the soup.

Garnish with mint leaves before serving.
4-6 portions.

This receipt is from The Little Tea Book, by Isha Mellor. Copyright © 1985 Judy Piatkus (Publishers) Limited. (

Click here for printable version.


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