clam chowder photo: ©️Nel Brouwer-van den Bergh

Clam Chowder from New England

A clam chowder is nothing more or less than a soup made with clams and broth. In New England the broth contains cream and is rather white; in Rhode Island the broth is semi-transparent and in Manhattan the broth is red as it contains tomatoes. ...

18 April 2019

0

Dashi, broth from Japan

Dashi, broth from Japan is a staple in the Japanese kitchen. The most simple, vegetarian version of dashi is kombu, sun dried seaweed or kelp, steeped in water. For a richer version use also katsuobushi (based on skipjack tuna or bonito). The fish ...

12 April 2019

0

Spinach soup with garlic croutons

Spinach is a colder climate vegetable, rich in vitamins and minerals such as iron, potassium and calcium. The freshness But also in warmer areas with a slightly colder winter, spinach can thrive in early spring. In Nanjing in China, I had large ...

25 March 2019

0

Shrimp bisque

The crustaceans’ shells provide a large richness to this broth because they contain hearty tasting amino acids. A pound of raw shrimp contains roughly 50% meat and 50% head, tails and shells. But we use the latter part for making the broth. ...

23 March 2019

0

Vegetarian Tom Kha Gai soup photo: ©️Nel Brouwer-van den Bergh

Tom Kah Gai (meat and vegi version)

This is a wonderfully freshly spiced soup. It is traditionally made with chicken breast, but can also be eaten vegetarian style. Then substitute the chicken with tofu. Look for fresh ingredients in a Thai or Asian market or such section in your ...