I know I've told you about the Greentree Tea Room. It's a wonderful Lexington gem.
Lexington has lots of gems, you know. But this post is about Greentree. And its amazing soups.
See, when you go to Greentree, they serve one menu for the entire month. It changes every month. And every month is equally unique and delicious.
They always start you out with a bowl of soup. I've had about six of their soups (meaning I've eaten there six different months of the year) and I've loved every single one of them.
The second course is a scone served with some type of fruit curd (April was blueberry curd…there are no words) and Fayette Cream.
You'll just have to make your own reservation at Greentree to find out what Fayette Cream is.
So the last time I had the pleasure of lunching at the Greentree, they sat this bowl of creamy spring vegetable soup in front of me.
It. Was. Divine.
So I came home and tried to make it. It went pretty well, I'd say. My family actually loved it. They've never actually been to the Greentree (my husband wouldn't set foot in the place…totally a girl spot…and my kids are entirely too young. I go there to get away from my children). So my family has never had the real thing, but they did love my copycat version.
I was happy with it. And I'm already planning when I can return to the tea room. May's a new month with a new menu! Fortunately, every menu has Fayette Cream on it.
Creamy Spring Vegetable Soup
Copycat recipe from the Greentree Tea Room
3 T butter
1 onion, chopped
3 carrots, small-diced
3 T flour
1/2 cup rice
6 cups chicken stock
1 1/2 tsp salt
1/2 tsp pepper
1/4 tsp turmeric
1 cup hari coverts, chopped into bite-sized pieces (tiny green beans; I used Trader Joe's from the freezer)
1 cup corn kernels (I used frozen)
1 cup petite peas (I used frozen)
1 cup heavy cream
Saute the onions and carrots in the butter in a medium pot over medium heat for about 10-12 minutes, until tender. Sprinkle in the flour and rice and stir around for about a minute. Add the stock, salt, pepper and turmeric and bring to a boil.
Reduce to a simmer and cook for about 25-30 minutes, until the rice is tender. Add the hari coverts, corn and peas and simmer for another 10 minutes.
Remove from the heat and add cream. Stir well and serve immediately.