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
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