Category: Soups

Green apple and blue crab bisque

Green apple and blue crab bisque

| November 22, 2013 | Reply

The weather calls out for soup dinner and you can find comfort in a bowl of green apple and blue crab bisque. Fresh crab meat is an excellent source of high quality protein that matches in a faultless way with the acidity of green apples, but the taste is balanced by adding a hint of sweet corn.

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Lentil soup

Lentil soup

| October 24, 2013 | 5 Replies

Enhance the taste of a conservative/typical dish like lentil soup by adding spices and herbs. Drizzle a few drops of vinegar and give pleasure to your palate. The acidic flavor blends perfectly with the soup.

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Watercress and coriander veloute

Watercress and coriander veloute

| March 16, 2013 | 1 Reply

This simple watercress and coriander velouté soup highlights the flavor of these two fresh herbs. Spicy, refreshing, flowery, with an aristocrat fine flavor, has a different effect from all these dull soups. The potato gives enough extra body to make it both satisfying and velvety.

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Jerusalem artichoke soup

Jerusalem artichoke soup

| December 4, 2012 | Reply

Jerusalem? Artichoke? Despite the name it has nothing to do with the common artichokes. On the contrary, it’s a variety of tubers. For that reason and to avoid confusion, people have recently started to refer it as sunchoke or sunroot. About the main point: Taste… we could say that it is related to artichokes in a delicate-sweet way, especially now available on their peak season.

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Veggie fushion soup

Veggie fushion soup

| October 3, 2012 | 3 Replies

Strong vegetable combination and vitamin mix would describe this soup, ideal for this chilly autumn weather. Make it green! Make it hot!

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