Cold Tea
Given to me by Mary
Henderson, who wrote a wonderful cookery book, the Paris Embassy Cook Book, and
was married to the diplomat Sir Nicholas Henderson [Ambassador to Paris and
Washington].
Ingredients:
- 1 litre of
strong tea
- juice of 4-6
lemons
- rind of 1 lemon
- rind of 1 orange
- 1 cucumber
sliced and peeled
- large sprig of mint
- 115 grams sugar
- 750 ml ginger
beer
This is the
ultimate luxury iced tea: Earl Grey is the best tea to use.
Put the lemon
juice, lemon rind, orange rind, cucumber, mint and sugar in a jug. Pour over
the hot tea and stir. When cold, add the ginger beer refrigerate. Serve
in iced glasses.
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Cold Lemon Soup
with Mint [serves 6]
Ingredients:
- 1 litre of
chicken stock
- 3 egg yolks
- grated zest and
juice of 1 lemon
- salt and cayenne
pepper to taste
- 250ml of heavy
cream
- table spoons of
chopped, fresh mint
In a
nonreactive soup kettle, bring the chicken stock to the boil, reduce the heat
and simmer for 5 minutes.
In a large
bowl, whisk the egg yolks. Add the zest,
lemon juice, salt and cayenne pepper. Whisk in the cream and slowly add to ladles of
hot chicken stock to the egg mixture, a little at a time, whisking continuously.
Reverse the
process and add the egg mixture to the remaining stock, a little at a time,
stirring with a wooden spoon for a few minutes over a low heat until the
mixture coats the spoon.
Transfer the
soup into a large bowl and chill over ice, stirring from time to time to
prevent a crust from forming.
Refrigerate for
at least 2 hours.
Serve in
chilled, soup plates and sprinkle each portion with chopped mint.
