Lighter and healthier than the classic potato-leek soup recipe – and even more delicious!
Tag: Soup
Beet soup with orange crème fraîche and beet chips
Delicious and beautiful, this recipe is perfect for a dinner or holiday party
Chilled cucumber soup with yogurt & fresh mint
A green gazpacho
Butternut squash soup with brown butter and nutmeg crème
A creamy winter squash soup recipe, dressed up with flavors of fall
Chilled sweet corn soup with coconut milk
This recipe is all about the corn – pure and simple
Sweet pea soup with cumin-mint coulis An easy pea soup, bursting with fresh green flavor
This recipe makes the delicious sweet pea even more enticing Sweet peas are some of the vegetable kingdom’s greatest little gifts. They’re perfectly sized, vibrant and sweet – and they possess an irresistible “green” flavor. Come spring, they’re also one of the first veggies to show up at farmers’ markets […]
Celeriac soup with crispy lemon zest & lemon-infused oil
Unlike its cousin, the common celery, celeriac (also known as celery root or knob celery) is grown for its roots rather than its stalks and leaves. As ugly as the root may look, it offers a white flesh that, when cooked, becomes incredibly tender.
Winter squash soup with citrus-mint pesto
With their brilliant orange-colored flesh, winter squashes are the kings of winter vegetables. Whether roasted, pan-sautéed, cooked in soups or stews, or puréed, they’re delicately flavorful and imbue a lovely sweetness.
Yellow heirloom tomato gazpacho with lime oil and fresh mint
Yellow heirloom tomatoes — like the Golden Jubilee, Amana Orange, Yellow Brandywine or Bicolor Mortgage Lifter — are slightly sweet, juicy and fleshy. They also have very few seeds, making them perfect candidates for gazpacho. The lime-infused oil drizzled on the chilled soup just before serving brings out the tomatoes’ […]
My feature for Vegetarian Times: 5 spices to roast whole and crush to order
Viviane Bauquet Farre’s feature for Vegetarian Times (September 2010 issue): A finer grind – the five best spices to roast whole and crush to order. How to roast and grind your own spices, and five delicious recipes using whole spices.
Cardoon soup with black truffle carpaccio
This Cardoon velouté is an easy recipe, but the soup will require straining before serving. Here Viviane Bauquet Farre’s shows how to strain the soup to make it velvety-smooth. She serves this cardoons velouté with black truffle carpaccio from Gourmet Attitude, a truly sublime garnish! She pairs the soup with J Vineyard Pinot Gris 2006 — a match made in heaven.