artichoke & apple soup

artichoke and apple soup | conifères & feuillus

The notion of implied meaning is the root of misunderstanding. —Eric Parslow

Every time I make this soup, I always feel that it came to be from a misunderstanding, and that it should really be made with sunchokes, the root vegetable (otherwise known as Jerusalem artichokes, which aren’t artichokes or from Jerusalem for that matter), instead of with globe artichokes.

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healing harvest: butternut squash & carrot soup with ginger and turmeric

carrot & butternut squash soup with ginger and turmeric | conifères & feuillus

Some days in late August at home are like this, the air thin and eager like this, with something in it sad and nostalgic and familiar. —William Faulkner

Our lives intersected when we were at polar opposite phases. I was looking forward to growing a family. She was well into old age; too frail to care for herself, let alone the large house she solely occupied.carrot & butternut squash soup with ginger and turmeric | conifères & feuillus
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potato, chive, and cheese soup with chive oil

potato, chive, and cheese soup with chive oil | conifères & feuillus
Spring appears in whispers and hushed tones, as the bellowing winter bows away.  -Author Unknown
As the snow melts away after months of winter and the ground begins to thaw, my brave chives are always the first to poke their green stalks out of the ground. And while the other herbs in my garden just begin to show signs of life, my chives are ready for the first harvest. As soon as that happens, it’s time to whip up a batch of this potato, chive, and cheese soup. It’s a much anticipated tradition here; a celebration to mark the start of a new gardening season. It’s a rich and creamy soup, perfect for these still cool, damp days of spring, but with whispers and hushed tones of chives and Emmental. For additional allium flavour and visual appeal, it’s garnished with a drizzle of chive oil.

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gujarati toor dal (split pigeon pea soup)

Toor Dal (Split Pigeon Peas) Soup | conifères & feuillus

Food, in the end, in our own tradition, is something holy. It’s not about nutrients and calories. It’s about sharing. It’s about honesty. It’s about identity. -Louise Fresco

My last post featured a Westernized version of the classic Gujarati toor dal soup. Today, I’m posting my family recipe for the traditional version. Toor dal (or split pigeon pea) has been cultivated in India for at least 3500 years and is a staple in Indian cuisine. However, in a Gujarati home, toor dal (which refers to both the uncooked legume as well as the soup) is a daily affair and is eaten during every meal. Although classified as a soup here in the West, it’s not eaten as you would a soup: it’s ladled over rice and eaten alongside rotis and a curry, at the very least. (Google ‘Gujarati thali’ to see what a typical Gujarati meal looks like).

Toor Dal (Split Pigeon Peas) Soup | conifères & feuillus

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citrusy split pigeon pea soup

split pigeon pea and orange soup | conifères & feuillus

Happy New Year! 2017 has arrived! After all that cooking and baking and over-indulgence, are you craving some simple nourishment? Me too. And I’ve got the perfect recipe to take care of that!

Of all the soups that I have ever served to guests, this one shines as a favourite.  Plus, it’s so simple to make. Not counting the spices, there are only 3 ingredients: split yellow pigeon peas, tomatoes and oranges. The result is a delicious soup balanced equally with just enough spice and just enough citrusy flavour.

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