Bringing centuries of plant-based recipes to today’s tables.
Introduction Biscuit Soup demonstrates how even scraps or day-old biscuits can be turned into something comforting and thrifty. Historically, nothing went to waste in a careful kitchen; dried bread or leftover biscuits found new life when simmered in milk or a simple broth. The result is a thick, porridge-like soup that may surprise those who’ve … Read more
Introduction Brown Gravy Soup is essentially a soup built from a well-browned roux. Instead of merely thickening a sauce, the idea here is to create a more substantial dish by adding extra stock, onions, and optionally mushrooms to form a soup that recalls the savoriness of gravy but in spoon-friendly form. It’s a cozy, richly … Read more
Introduction This variation on chestnut soup incorporates a savory stock to deepen the flavor profile. While chestnuts already boast a gentle sweetness, the stock (vegetable stock, in most modern vegetarian adaptations) lends a backbone of savory notes. Onions, carrots, and celery often join the mix, sautéed in butter before being thickened with a little flour. … Read more
Chestnut Purée is closely related to Chestnut Soup but is typically thicker and more concentrated. While some might serve it as a side dish, you can easily thin it into a soup or sauce if you like. Chestnuts have long been revered for their mildly sweet taste and starchy consistency, making them ideal for puréed … Read more
Introduction Chestnut Soup carries a certain seasonal charm, often evoking images of cozy kitchens and cool autumn or winter evenings. Chestnuts themselves, once extensively gathered from local trees, have a mildly sweet, starchy flavor that transforms beautifully into a smooth, velvety soup. The process begins with preparing the chestnuts—either roasting or boiling them enough to … Read more
Introduction White Haricot Soup takes the comforting nature of haricot beans a step further by emphasizing their naturally pale hue. This gentle soup often relies on a simple roux (a combination of butter and flour) to create a creamy or velouté-like consistency, though it remains pleasantly mild in flavor. Onions provide a foundation, while a … Read more
Introduction Vermicelli Soup recalls a simpler era when thin noodles, often associated with more elaborate dishes, were gently cooked in broth to produce a delicate, slurp-worthy meal. Vermicelli pasta, owing to its slender strands, cooks remarkably quickly. Cooks of old often welcomed this quality, as it saved precious fuel on the stove. Today, we appreciate … Read more
Introduction Macaroni Soup is a comforting classic, combining tender pasta with a simple, savory broth. Often served as a lighter dish, it can be surprisingly satisfying when enriched with onions, carrots, and celery. Historically, pasta was prized for its ability to stretch a meal, and even a modest handful of macaroni could make soup feel … Read more
Introduction Julienne Soup is named for the fine, matchstick-like way in which its vegetables are cut. This technique is not merely decorative—it ensures that each piece cooks evenly, and the resulting soup has a visually appealing medley of colors. Traditionally, carrots, turnips, leeks, celery, and onion form the base, all simmered in a simple stock, … Read more
Introduction Onion soup, in many forms, has charmed countless diners with its simplicity and depth. This version, adapted to vegetarian methods, relies on little more than onions, a bit of flour, and a gentle stock. The onions are slowly softened, bringing out their natural sweetness, then combined with a roux that thickens the soup into … Read more