This classic soup originates within the European soups, mainly potato and celery, and has been given a modern twist by adding Topinambour. Topinambour, also called the Jerusalem artichoke, is a root crop native to North America and brought over to Europe centuries ago. They have a fine, nut-like taste, almost a bit sweet. And since […]Read more "Topinambour cream soup"
This recipe is inspired by a recent holiday in an Ayurvedic resort in the Alps, where I not only had an a,axing relaxation time, but also tasted some of the finest in vegetarian cooking. Their chef is Indian, and he is a master in his field. I am delighted, and short of words to describe […]Read more "Ah-mazing Ayurvedic Wild Garlic Soup"