Bringing centuries of plant-based recipes to today’s tables.
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
Introduction For those moments when you haven’t got any stock on hand—or simply wish to appreciate the peas’ natural flavor—this version of split pea soup eschews broth entirely. You may be pleasantly surprised at how water alone, combined with onions, carrots, and celery, can yield a hearty, gently flavored bowl. Traditionally, cooks have long recognized … Read more
Introduction Split peas, whether green or yellow, have long been a mainstay in thrifty kitchens, prized for their hearty texture and budget-friendly nature. A good bowl of split pea soup can be astonishingly comforting, especially on a brisk day. This recipe captures the essence of dried peas simmered gently with a few supporting vegetables, resulting … Read more
Introduction I recall a time when every bit of produce had to be used wisely, and a fine clear stock could make the most of even the simplest vegetables. This recipe for clear soup stock, adapted from a centuries-old approach, still holds its place in my modern kitchen. The process involves coaxing subtle flavors from … Read more