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Vietnam has some of the best gastronomic treasures on this earth, if you ask around which soup would be the most popular worldwide… I think the Pho soup would surely be in the top 5. The traditional Pho  (vietnamese soup) is Pho Bo, the last 2 letters standing for Beef or there is also the Pho Ga which is done with chicken broth instead of beef. This recipe is a mix of both, with a 80% of homemade beef stock and 20% chicken. The result of this dish is a Pho Bo Ga. The origin of Pho isn’t clear, some say it’s from the occupation of the French in Vietnam, others say it from the Cantonese. Either way it’s a delicious soup, which you can eat for breakfast, to diner in Vietnam. I’ve visited Vietnam last year, and every single hotel would serve us pho for breakfast which is somehow…

Shiitake mushroom soup is a creamy, bold and tasty soup. It’s an umami filled dish, since fresh shiitakes are involved… it wouldn’t be the same with dried shiitakes, that umami would sadly vanish. This mushrooms type is way bolder tasting than the normal button mushrooms, although you can also make the soup with any other mushrooms, I’ve used shiitakes mushrooms for its bold flavour. On top of being umami flavoured, the shiitakes have that darker color and firmer texture, resulting in a darker soup but oh! my… so tasty! Another difference between shiitakes and some other mushrooms is the stem… the shiitake stem is way harder and longer to cook then it’s soft main part, which result in… having to cut them up and discard them. Those stem are almost as hard as rocks, so except if you have teeth made of steel, just cut them off. I believe, that mushroom soups should always have a bit of cream…

Asparagus are the spring vegetable by excellence, although with globalization it became an all year long available veggie. A favorite of many, like myself, this long green vegetable is simply irresistible. This soup is an onctuous one, as long as you don’t add too much broth, or water to it. There is absolutely not thickeners; no potatoes, no eggs, no starch, it’s simply plenty of asparagus. I’ve used a chicken broth with it, but it could simply be water or vegetable broth and it would be still as delicious.  I like to play with texture when I create a dish, so for this one I had a touch of slightly cooked and crunchy cured ham to accompany. I’ve used it timidly and it’s totally optional of course, but the slightly cooked cured ham with this soup is adding a whole new texture and welcomes salthy bite to the smooth green soup. A green soup…

Another recipe with the magical Turmeric! This weekend it was the “Fira de la Tierra” a Earth Fair that brings many artisans from around Barcelona, to the Arc-de-Triomf place. There are kiosks of all kinds from clothing, beauty products to food products. But mainly, I would say… half the fair is food products. There are lots of organic veggies kiosks, artisanal cheeses, sausages of all kind and big wood ovens baking fresh bread here and there! It’s my favorite fair in the world! I stopped by the “pera” organic vegetables kiosk and couldn’t stop myself from buying… They had those precious small avocados that are so… divinely onctuous. Anyways… all that to say… I got myself some great fresh organic Turmeric, and since it’s a magical ingredient, well I try to experiment, a few different ways with it. This soup is magically smooth as it is delicious! Got an Indian flair to it, without being overly charged…

A drunken onion soup, filled with flavors, thyme, wine and a final touch of brandy to warm us up on a cold winter day. Finishing it up under the grill to melt that tasty gruyere cheese on the crunchy piece of bread slowly getting soak with the soup.  To warm up our hearts before the heat comes, why not eat a tasty, french onion soup. Those are quite popular from where I’m from; Quebec… As one know, that place has an eternal winter and this soup helps them to keep warm. I find it always a bit tricky to eat those heavy soups as an appetizer, with the extra cheese on top… It’ s supposed to be a appetizer but I consider it more of a main meal. The french use quite a lot of butter in it, this version is lighter in butter. Also, in culinary school in Spain they made…

This is a summer recipe. It is actually based on the original gazpacho recipe, the “ajo blanco” which is an almond, garlic, bread and vinegar cold soup. The tradition one doesn’t contain pineapple but sometimes grapes are used. Gazpacho existed way before tomatoes were imported in Europe from the New World. Spaniards used to do “cold soup” gazpacho with simply almond and vinegar. Since the south of Spain is an almond paradise, when those trees bloom, it’s absolutely beautiful. The Arabs imported them and later cultivated them in Spain. They are obviously quite a few nice recipes with them in Spain. Often they use almond to make a “picada” at the end of cooking, it thickens the sauce and gives it an extra nutty flavour. For example, the “Rabbit with wine & chocolate sauce” contains some in the last stage of the recipe. This soup is great because you make it…

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