I love the gentle, yet complex taste of leeks. In omelets, in curries, stews, and soup, leeks make for a more complex set of flavors that boost every dish. I was introduced to this leek and potato soup years ago as a teenager in Europe. I have never been able to reproduce that “je ne … Continue reading

Pumpkin soup with fresh herbs

I was at the India grocery store last week and I asked the storekeeper for pumpkin. He helpfully went in the back and cut me a fresh two pund slice of a yellow sweet variety! Yikes!  What I had wanted was the white ash pumpkin.  I has said “pooshinikkai” and he insisted that this was … Continue reading

There are times things just turn out extraordinarily well.  What started as any other soup just turned into sheer deliciousness.  My daughter ate three bowls of it for dinner and asked for more at lunch the very next day. I have no explanation.  But I share the recipe here. The ingredients were quite ordinary, even … Continue reading

This is a fairly robust and flavorful soup. The key is to roast the vegetables so they caramelize and add that smoky, roasted flavor to the soup.  Fresh herbs add a lot of flavors. Use locally available herbs and substitute dry herbs if you must. It can be made dairy free and completely vegan or … Continue reading

the simple rasam

As the title implies, this is a quick shortcut to making that ubiquitous South Indian comfort food, rasam.  The name itself means, nectar, essence or ambrosia.  In the hands of the right cook, it is quite clearly the latter.  I have included several rasam recipes, but there is always one more. There are as many … Continue reading

fresh tomato soup with herbs

It’s that time of year when the tomatoes keep coming in from the garden.  After two large batches of chutney, my daughter suggested we make tomato soup. It’s her favorite soup and she likes it a bit tart. We made a large cauldron full of it and she liked it so much she slurped up … Continue reading

Cipollini Onions Shallots and Italian Parsley

I love experimenting with soups.  This is a delicious and light soup that takes very little time to make and adds a touch of class to any meal.  I served it the other day with dry multigrain toast as a first course before a penne arrabbiata.  My guest seemed to enjoy it and it didn’t … Continue reading