Tag: high tea

Soups and Stews

Green Pea Soup with Fresh Herbs

cathysmahaLeave a comment

I was enjoying high tea at a friend’s house, and I was to bring the soup. It was warm day so something spring-like or cold sounded best. Since mushy peas are a classic British side dish, I decided on Green Pea Soup with Fresh Herbs. It was easy to make and quite refreshing. We served it warm with a dallop of the lemon yogurt topping. This would be wonderful for lunch served with a salad or sandwich, or of course, high tea. Cheerio!

Green Pea Soup Recipe with Fresh Herbs

INGREDIENTS:
  • 1 1/2 tablespoons extra virgin olive oil
  • 10 scallions, thinly sliced
  • 1 1/2 tablespoons chopped fresh tarragon, or basil
  • 3 cups fresh or frozen green peas
  • 3 cups vegetable broth
  • 2 tablespoons chopped fresh mint
  • 1 lemon, zested and juice reserved
  • 3/4 to 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons whole yogurt
  • 1/4 teaspoon ground coriander
DIRECTIONS:
  1. Heat the oil in a medium (4 quart) pot over medium heat.
  2. Add scallions and tarragon or basil and cook, stirring occasionally until scallions are soften, 4 minutes.
  3. Add peas, stir for 1 minute. Add vegetable broth and bring mixture to a simmer and cook until peas are tender, 4 to 5 minutes.
  4. Remove soup from heat and, working batches, use a blender to puree the soup with the mint until smooth.
  5. Return the soup to a pot, stir in 2 tablespoons lemon juice and season with salt and pepper.
  6. Keep soup warm until ready to serve.
  7. Combine yogurt, lemon zest coriander and a pinch of salt.
  8. Dollop soup servings with 2 1/4 teaspoons yogurt mixture just before serving.

Recipe from SkinnyTaste

Desserts · Uncategorized

Lemon Bars

cathysmahaLeave a comment

Lemon Bars are a favorite of mine and I rarely make them. However, when we were planning our family high tea, I knew they had to be in the dessert tiers. The photo below seems to highlight the Macaroons, a great Costco find. However the lemon bars on the bottom are the star of this recipe.

After the tea, I had several leftover and discovered they freeze really well.

In case you’re interested in the tiered plate, I bought the plates from Goodwill and used glasses to glue between the plates. It was fun and added a bit of ‘fancy’ to our tea.

Lemon Bars

INGREDIENTS:
  • For the Crust:
    • 2 cups flour
    • 1/2 cup sugar
    • 1/4 tsp. salt
    • 1 cup salted butter, cut into small cubes, plus more for greasing
  • For the Filling:
    • 1 1/2 cups sugar
    • 1/4 cup flour
    • 4 large eggs
    • Zest and juice of 4 medium-sized lemons
  • Powdered sugar, for topping
DIRECTIONS:
  1. For the crust: Preheat the oven to 350°F. Grease a 13-by-9-inch pan with butter. (Use an 8-by-10-inch pan if you’d like the layers to be a little thicker.) In a large bowl, stir together the flour, sugar, and salt. Add the butter and use a pastry cutter to cut it all together until the mixture resembles fine crumbs. Press into the prepared pan and bake until golden around the edges, about 20 minutes.
  2. For the filling: In a medium bowl, stir together the sugar and flour. Crack in the eggs, and whisk to combine. Add the lemon zest and juice, and mix until combined. Pour over the crust and bake until the filling is set, about 20 minutes.
  3. Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into squares.

Recipe from ThePioneerWoman