Bringing centuries of plant-based recipes to today’s tables.
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 There’s something uniquely comforting about a thick soup that can practically stand on its own as a meal. In times past, such soups were often fortified with starchy vegetables like potatoes, adding body while simultaneously extracting every bit of flavor from a handful of humble produce. This stock for thick soup embraces that tradition. … Read more