Yield: 4 servings
Measure | Ingredient |
---|---|
2 \N | Tomatoes |
\N \N | Seeded and chopped |
7 \N | Carrots, sliced |
2 \N | Onion(s), sliced |
½ \N | Leek, sliced |
1 \N | Celery rib, sliced |
2 \N | Garlic clove(s), smashed |
2 \N | Shallots, sliced |
1 \N | Bay leaf |
1 \N | Sprig parsley |
1 \N | Sprig thyme |
1 \N | Sprig tarragon |
8 \N | Black peppercorns |
\N \N | Water |
\N \N | Truffle oil |
In a 2-quart canning jar, combine all the ingredients. Add 3 cups water to fill the jar almost to the top. Seal the jar, set it in a medium saucepan and add enough water to the pan to reach about halfway up the sides of the jar. Bring to a boil over moderately high heat and cook for 2½ hours; replenish the water in the pan as needed. Let the jar cool completely before opening.
Strain the tea through a fine sieve into a saucepan, pressing lightly on the vegetables, and boil over high heat until reduce to 2 ½ cups, about 25 min. Ladle the tea into bowls, garnish with blanched vegetable strips and add a few drops of truffle oil.
Food and Wine
January 1995
Submitted By DIANE LAZARUS On 12-26-95