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| Using
roasted tea to make consommé
soup, a combination of these two
foods surprisingly protects the
smell particular to consommé.
Moreover the soup is cooked to add
the fresh aroma. According to the
oily taste peculiar to western cuisine,
this lightly seasoned taste will
help to support the rest of the
dishes. It is also suitable to serve
with Japanese cuisine. The aged
people may be pleased to taste it.
It is often said that "People
have soup at ones last". If
you add green tea to clear soup
or miso soup, it is possible
to cook various foods with green
tea. We cook western soup skillfully
to match the taste of Japanese.
It is important for this dish to
add roasted tea and tea leaves.
If the buds are young, tea leaves
are soft and tasty. Don't forget
to stick tea leaves on quenelle
tightly without peeling in the water.
To watch green color on the surface
of clear soup is also the taste
of green tea. |
| Ingredients
(4 servings) |
Green
quenelle
| ·
| 200g
(7 oz) white flesh fishes
(sea
bream or olive flounder) |
| ·
| 1/2
teaspoon salt |
| ·
| 1
white of egg |
| ·
| 1/3
cup whipped cream |
| ·
|
cornstarch (optional) |
|
| Commsomé
soup
| · | 5
cups consommé soup |
| · | carrot |
| · | onion |
| · | 2
tablespoons roasted tea |
|
|
 | To
make the batter of green quenelle:
Chop cooled white flesh of fish
into small pieces, grind with mortar
or food cutter. After grinding salt
and the white in egg, knead until
sticky. Add whipped cream gradually,
make it smooth. Add cornstarch and
stir. |
 |
 | To
form quenelle:
Form the batter of (1) on
tablespoon, put tea leaves with
a pinch of powder on the back side. |
|
 |
To
boil quenelle:
Boil quenelle of (2) in the
hot water. When boiling, remove
from water.
|  |
|
 |
 | To
pour roasted tea into vegetable
consommé:
Add onions,
sliced carrots, packed roasted tea
in tea-bag, boil until a quantity
of soup reach to 4 cups. Give off
the aroma of consommé, filter
soup to season. |
|
 | To
dish up all the ingredients:
Float leaf of quenelle upon aromatic
consommé soup, and sprinkle
rice crackers. |
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