We had a rainy, gray day a few days ago that put me in a fall mood even though it was hot outside. I wanted soup and for some reason Cream of Carrot came to mind even though I had never heard of it actually being made. I had creamy Parsnip in Ireland so I knew it had to exist.

The recipe we found online called for bacon and specified it was “to add a smokey flavor.” I didn’t have any bacon but that didn’t stop me. I have never put ham in my split pea soup because my husband doesn’t care for meat, so I am accustomed to changing recipes to be more vegetarian, though I am not one. We just eat that way most of the time.

Anyway, I decided as I was putting it all together to make a really strong cup of this Lapsang and add it, and VOILA! Nice smokey flavor without bacon! The soup as great. I topped it with mozzarella and Penzey’s California Seasoned Pepper. The smoke really did add to it, so I texted my son’s girlfriend (who IS a vegetarian!) to let her know this little trick, as she is a good cook and loves soup as much as I do.

Cwyn

I made roasted chicken rubbed in steeped out Lapsang leaves once, really tasty.

ashmanra

Nice! I am looking forward to doing more cooking with tea!

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Cwyn

I made roasted chicken rubbed in steeped out Lapsang leaves once, really tasty.

ashmanra

Nice! I am looking forward to doing more cooking with tea!

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Bio

I am a music teacher, tutor, and former homeschool mom (25 years!) who started drinking loose leaf tea about twelve years ago! My daughters and I have tea every day, and we are frequently joined by my students or friends for “tea time.” Now my hubby joins us, too. His tastes have evolved from Tetley with milk and sugar to mostly unadorned greens and oolongs.

We have learned so much history, geography, and culture in this journey.

I am also reviewing for Sororitea Sisters now!

My avatar is a mole in a teacup! Long story…

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North Carolina

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