Kettle's on, soup's on

Every now and then, I run into posted recipes for tea soup. The variations are myriad, but the best ones, in my experience, center on green tea and salmon.

This is the one that crossed my path recently, a quickie from Samovar which trims away some of the traditional Japanese ingredients in favor of a few extra steamed veggies. The one that's always worked for me is this one: blanching some veggies, poaching the salmon, then steeping the tea in the broth. A little matcha for presentation is a fine idea.

Of note: there's also an old meat-fish-and-potatoes soup colloquially referred to as Fisherman's Tea, though tea is not an ingredient.