Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club. We met every Wednesday and worked our way through The Chronicles of Narnia. After we finished The Last Battle in 2021 we started looking for a new series to read. One of the members chose The Lorien Legacies, as even though it isn’t Christianity based, she felt there was a lot of themes that we could pull out of it that related to Christianity.
What also changed was that we gained another member; but she and one of our founding members both had some dietary restrictions. This caused us to rethink the menus to incorporate more healthier options, but still trying to find some fun teatime food.
After I Am Number Four and The Power of Six we went to the next book in the series, The Rise of Nine.
We first had a “Think Pink” Surprise Birthday Party for one of our members. We drank Pink Moon tea, had meatballs, tamales, stuffed peppers, ice-cream, and Pink Champagne cake. (The items that were not red or pink were made by the member we were surprising). We also wore these cute little Tea Party Hat fascinators.
The next time we met it was National Hot Tea Day and we had Strawberries and Cream tea, had apples and yogurt peanut butter dip, cucumber salad with sour cream, and Bao buns.
The following time we drank Strawberries and Cream tea, had Pepper Teigen’s Thai Beef Jerky, rice, Teatime Magazine’s Tomato egg salad sandwiches, and King Arthur Flour 1-2-3-4 peanut butter cookies.
The last time we met to discuss this book we had Strawberries and Cream tea, Tomato Soup served in a Teapot (an idea from David Atherton’s My First Baking Book cookbook although not his recipe), deviled eggs, and grilled cheese sandwiches.
This recipe comes from The Blond Cook.
Ingredients:
- 2 tablespoons extra virgin olive oil
- 3 cups chopped yellow onion
- 1 tablespoon minced fresh garlic
- 3 cups chicken broth low sodium
- 1 (28 ounce) can crushed tomatoesundrained
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt more or less, to taste
- ½ teaspoon freshly cracked black pepper more or less, to taste
- 1 bay leaf
Directions:
- Put all items in a crock pot on low for 4-6 hours.
- Once finished cooking use an immersion blender, and blend all ingredients.
- Pour into teapot and serve.
This soup wasn’t bad, but it I was to make it next time I would add milk or heavy whipping cream.
I loved it in a teapot, I think any future soup I blend I will serve it this way at tea parties.
For more from our Books, Tea, and the Trinity tea times, go to 1-2-3-4 Peanut Butter Cookies
For more tomato soup recipes, go to Zucchini Tomato Soup
For more soup recipes, go to Iron Rich Black Bean Soup
For more tea posts, go to Spill the Tea: Lyon’s Tea + Non-Austen Reads for Austen Readers: The Secret Adversary
For more recipes, go to Peanut Butter Yogurt Dip
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