This ended up being the second batch I made, because I forgot that the key to whipped cream is to make sure everything is as cold as possible. So basically, don’t infuse the tea with the heavy cream, let it cool a little bit while you wait impatiently, then try to whip it into cream before it’s super cold. You’ll get a separated mix of water and little chunks of butter, and who wants to use that for a fruit topper? Not me! The second batch was much better. I actually used “Lady Grey’s Garden” tea from my favorite teahouse in America, Boulder’s Dushanbe Teahouse, but any kind of black tea you want to use will work here.
EARL GREY WHIPPED CREAM
– Earl grey tea
– 1 C. heavy cream
– 1/3 C. confectioner’s sugar
1. In a small sauce pan, add the cream and warm it up over medium heat. Add the earl grey tea bag and infuse it for approx. 5 minutes. Remove the tea bag and set aside.
2. Add confectioner’s sugar to the earl grey heavy cream. Taste and adjust – what it tastes like now is what the end whipped cream result will be.
3. Let it not just cool, but get cold, as cold as possible.
4. Using an immersion blender or a blender with a balloon whisk attachment, beat the cold heavy cream until it starts to turn light and fluffy. Once it starts changing form, it moves pretty fast, so keep an eye on it and don’t over-beat it.
5. Top fruit or desserts with this – it’ll keep about a day.
The Kitchen, one of my very favorite restaurants in Boulder, is everything that’s right with the world. The space is warm and welcoming. Their food is outrageously, ridiculously delicious. They highlight local & organic farms, farmers, and Colorado ranchers. They’re committed to sustainability, financially generous to their community, and environmentally conscious to the point where the restaurant’s leftover cooking oil is used to fuel the car of one the servers.
They make the world’s greatest tomato soup. Enjoy.
THE KITCHEN’S TOMATO SOUP (serves 8-10, or 2 very lucky people who will eat this for lunch & dinner for 2 days straight. Ahem.)
– 1 & 1/3 sticks unsalted butter.
– 1 large vidalia onion, sliced into half-moons
– 3 16-oz. cans whole peeled organic tomatoes, preferably San Marzano
– 1/3 cup heavy cream
– Good quality EVOO or Basil Oil, for finishing
– Kosher salt
1. In a large saucepan (or, better, a Le Creuset dutch oven, which I use for just about everything), melt butter over low heat. Add the half-moons of onions and stir to coat with the butter. Add a good pinch of salt to help them “sweat”, not brown, and stir to incorporate that. Reduce heat to lowest possible setting, cover, and cook for approx. 30 minutes or so, until the onions are translucent. Stir occasionally during the 30 minutes these are cooking.
2. When onions are soft, add the tomatoes & their juices. Increase heat a little bit – to a simmer – and gently cook these for another 30 minutes.
3. Add cream, stir to combine. Then, with an Immersion Blender – I’m amazed by how much I use this in cooking – puree the soup until the texture is smooth but still has a little texture to it. Taste, adjust seasonings, and taste again.
4. Pour yourself a bowl, drizzle a little EVOO or basil oil over the top, serve alongside a grilled cheese sandwich, and add The Kitchen to your list of places to eat at the next time you’re in Colorado.
On Sunday we went to Boulder to spend the next two days there. By this point B was already talking about moving out there someday. A stay at the incredible St. Julien
and a gorgeous little Sunday supper at The Kitchen
sealed the deal.
There was a couple sitting next to us having The Kitchen’s legendary tomato soup, and the woman took a picture of it. She was all, “I just always love taking pictures of the incredible meals we have”, and I was like, “I know. I get it.”