My thinking about broths or stocks for soups has changed over the years. Once I regularly made vegetable stock from off-cuts and peelings, supplemented by chopped vegetables to get the right balance. I made loads of light Asian style broths and more layered all-in stocks for soups, risottos, and the like. There were miso based…
Many Japanese soups and noodle dishes require dashi to make their stock, and this makes Japanese cooking difficult for vegetarians (the common dashi type contains dried bonito fish flakes). However, you may find that this simple recipe is sufficient to provide great broth and stock flavours for your Japanese cooking adventures. There are actually 5…
A perfect base for light soups.
How to make great flavoursome vegetable stocks
I have a couple of Avocado Soups that I make in Hot Weather. This is one of them.
In October, 2001 I shifted back to Adelaide from Sydney, and the cold weather was a shock! It had me craving soups.
One last soup for the cold weather in the wintery climes. Another French one, Soupe aux Carrottes Nivernaises. Very special, this one.
I have quite a love for mushrooms at the moment, so divine and surprising in taste. Enjoy!
You really really must try this recipe. I was famous for it.
Love those dark Puy lentils! And the Parmesan Toasts – make them any time, for lunch, dinner or breakfast.
A great winter vegetable soup, inspired by Bill Grainger.
Often I would make this stock, add some sliced mushrooms and Asian Greens and call it (a very light) dinner.