Chamomile Spring Veggie Chowder #SundayFunday

This weekend the Sunday Funday bloggers are sharing their favorite recipe that use tea as an ingredient or anything you would serve at a tea party (think scones or crumpets!).

Stacy of Food Lust People Love, Rebekah of Making Miracles, Wendy of A Day in the Life on the Farm, and I coordinate this low-stress group; we only participate when we are inspired. This week, here is the line-up of the recipes from the group...

• Banana Peanut Butter Cookies by Food Lust People Love

• Caramel Apple Tea Rub for Pork by A Day in the Life on the Farm

• Chamomile Spring Veggie Chowder by Culinary Cam (you're here)

• Ginger Basil Tea by Amy's Cooking Adventures

• Veggie Mini Vol-au-Vents by Sneha's Recipe

Made with Tea

I have used tea in all kinds of recipes from breakfast to dessert. Think Huckleberry & Earl Grey Tea Cakes; Maple-Sweetened Overnight Oats, specifically the matcha version; and Lime Curd with a Touch of Matcha.

Chamomile Spring Veggie Chowder

But, for this event, I definitely wanted to make a savory or a main dish. I liked the idea of combining chamomile with corn and landed on a vegetable chowder that uses chamomile. Also, technically, since it doesn't contain the leaves of the tea plant - Camellia sinensis - it's actually a tisane.

Ingredients

makes 3 to 4 servings

The grassy, almost honeyed tones of chamomile complement the sweetness of corn. And it gets its thickness from the potatoes instead of any thickening agent.

• 1 Tablespoon olive oil plus more for drizzling

• 1 medium white onion, chopped (1-1/2 cups)

• 1-1/2 cups diced carrots

• 2 cups cubed potatoes

• 1 cup corn kernels

• 1 cup shelled peas

• 1 cup brewed chamomile tisane

• 2 cups chicken stock

• 2 cups cauliflower florets

• 5 to 6 Spring onions

• 1 organic lemon, sliced

• juice from 1 organic lemon

• 2 Tablespoons cilantro plus more for garnishing

• 2 Tablespoons organic chamomile blossoms

• Also needed: baking sheet, parchment paper, blender or food processor

Procedure

Preheat oven to 425 degrees Fahrenheit. On a parchment-lined baking sheet, place the cauliflower, Spring onions, and sliced lemons. Sprinkle with slat and pepper. Drizzled with olive oil. Place sheet in the oven and roast for 20 minutes.

In a large soup pot, heat 1 Tablespoon olive oil. Swirl the oil in the pot to coat the bottom. Add the onions and carrots and cook until the onions are translucent. Stir in the potatoes and cook until fork tender, approximately 10 minutes. Add in the corn and peas and cook for an additional 3 to 4 minutes.

Pour in the chamomile tisane and chicken stock and bring to a boil. Stir in the roasted cauliflower.

Ladle the soup and solids into a blender, in batches. Purée until smooth. Return the puréed soup to the pot and stir to combine. Add in lemon juice. Season to taste with salt and pepper.

To serve, portion into individual serving bowls. garnish with a roasted Spring onion, chamomile blossoms, sliced lemon, and some cilantro leaves.

That's a wrap for my tea party offering for #SundayFunday. The group will be back next week with asparagus recipes. Stay tuned!