White asparagus soup

For white asparagus soup we use the stalky, white vegetable. It is regarded a delicacy in North-West Europe. The vegetable is only on the market from April through June. Peruvian growers provide it a half year later. Growers harvest the vegetable ...

25 August 2019

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Vegetable broth

Vegetable broth you can of course make from a broth cube. If you do not have much time, do it. However, the taste of a self made vegetable broth is incomparable. Making this broth is actually simple and it can be easily frozen for several months in ...

22 May 2019

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Italian fish soup from the Big Apple: ©️ Nel Brouwer-van den Bergh

Italian seafood soup from the Big Apple

I really love this seafood soup, and I will be demanding on finding the key ingredients. Vital for making this soup is to have (uncooked) medium sized or large shrimp shells (or other crustacean shells) available. Use some clams or mussels and at ...

22 May 2019

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Truffle and mushrooms: ©️ Nel Brouwer-van den Bergh

Mushroom soup with a hint of truffle

Mushroom soup is easy to make. Widely available button mushrooms provide a bit of a bland taste, though. Here we use fresh crimini and oyster mushrooms, dried ji song rong (agaricus blazei) and frozen Yunnan black truffle (tuber himalayensis). If ...

14 May 2019

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Duck soup

Duck soup is tasting slightly more intense than chicken soup. It falls in the range of poultry soups (turkey, chicken, duck, pigeon) that are each providing a particular taste. Duck soup is often made as a side activity when deboning a whole duck ...

9 May 2019

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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

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dashi (broth) photo: ©️Nel Brouwer-van den Bergh

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

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Spinach soup with garlic croutons

Spinach soup is made from the a colder climate vegetable. Spinach is rich in vitamins and minerals such as iron, potassium and calcium. Make this soup in a few minutes and with a creamy taste. The art of making spinach soup Also in warmer areas ...

25 March 2019

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Shrimp bisque

In making this shrimp bisque, we use the power of heat and boiling water to extract flavour and minerals from crustaceans’ shells and vegetables. It provides a large richness, because they contain hearty tasting amino acids. Raw shrimp contains ...

23 March 2019

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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 ...