Today, I took a break from the tolls of working on my website (sorry Adam) to have an Afternoon Tea with a dear friend at Pinkadilly Tea House in Fredericksburg. I have been there before and written a blog about it, but the first time we only did lunch. Today it was the whole enchilada… okay the whole pot of tea!

http://www.pinkadillytea.com/

I just love that when you come to the Tea House, your tea cup is always different.

That is one thing I will be doing at our house for our teas!

We filled our tea cups today with Earl Grey Tea, one of my favorites!

Our first course was soup and Quiche.

Crab Soup (which is to die for!) and Ham, Asparagus, White Cheddar and Provolone Cheese Quiche!

Our second course  arrived stacked beautifully before us!

Our Scones with Lemon Curd and Devonshire Cream were:

Vanilla

Cinnamon Raisin

Our Tea Sandwiches were:

Feta and Almond Spread on a Toasted Baguette

Spinach and Feta Puff Pastry

Chicken Salad

Cucumber Salad

Our Desserts were:

Chocolate Truffles

Pindadilly Pieshots

Orange Brownies

Blueberry Cheesecake Cups

Each Course was Heavenly!

If you are ever in Fredericksburg, you must call and get a reservation at this wonderful Tea House!

http://www.pinkadillytea.com/

Also be on the look out for a special announcement coming soon!

If you love Afternoon Tea and you are 8 year old or older

You don’t want to miss this announcement!

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There is nothing like a hot bowl of soup on a cold winters’ day!

And one of our favorites is Chicken Gnocchi Soup.

If you have ever gone to Olive Garden and had their Chicken Gnocchi, this is very much like that.

Except better!

Chicken Gnocchi Soup

Ingredients

1/2 cup unsalted butter

3/4 cup celery, chopped fine

3/4 cup onion, chopped fine

1/2 cup carrots, chopped fine

1 1/2 teaspoons garlic, minced

1/3 cup All Purpose Flour

3/4 cup heavy cream

3/4 cup milk

4 cups chicken broth

1 1/2 cup cooked, boneless, skinless chicken breast

3/4 cup spinach, chopped fine

16 oz gnocchi

1/2 teaspoon dried rosemary

1/4 teaspoon black pepper

1/4 teaspoon white pepper

1/2 teaspoon salt

Directions

Start by cleaning your chicken breast. Using heavy tin foil, place chicken on a sheet and add salt and pepper.

Wrap and place in a 400 degree oven for 25-30 minutes or until done.

Rough chop the celery, onion, carrots and place in the food processor. Mince the garlic and add to the food processor.

Pulse the food processor and scrap sides down until the vegetables are finely chopped. May sure there are no larger pieces.

Melt butter on medium high in a large stock pot or dutch oven.

Add vegetables from the food processor. Saute for 1 to 2 minutes.

Add Flour. It should make a paste. Cook for 3 to 4 minutes.

Whisk in heavy cream, milk and chicken stock. Bring to a boil and allow to thicken.

While you are waiting for the soup to thicken, place your spinach in the food processor and chop down fine.

Once soup has started to boil, reduce the heat  to medium and add spinach, gnocchi and seasonings.

Season to taste.

For the gnocchi, I use store bought to save time during the week.

While they aren’t fresh, they are still good.

Remove chicken from the oven and rough chop. Add to the food processor and chop fine.

Add chicken to the soup. Allow the soup to cook for 8 to 10 minutes.

Serve!

To see more food we have prepared

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Torta Rustica

Layers of Fresh Spinach, Cremini Mushrooms, Mozzarella, Virginia Baked Ham and Roasted Red Peppers in Puff Pastry.