Kayahara.ca

A recent encounter with a chilled sweet pea soup got me thinking. At its most fundamental, sweet pea soup – we’re talking about the kind made from fresh shelling peas here, not dried split peas – is nothing but pea puree that’s been thinned to soup consistency. So it follows that the liquid used to [...]

It’s easy to make puns on the word pho, but I’m going to resist the urge, especially since those puns tend to rely on a mispronunciation of pho, which should be more akin to the French word feu than faux. Naturally, the core of pho – as of any soup – is the broth. While [...]

Are there any dishes more Canadian than split pea soup? Certainly Canada isn’t the only place it can be found, but pea soup is definitely part of the fabric of Canadian, and especially Québécois, cuisine. I mean, the brand I grew up with was called Habitant! It’s a great dish for a region with a [...]

Autumn is undeniably soup season, not to mention squash season, which may explain why my speculation on soups made from caramelized vegetables other than carrots went so quickly from “I wonder if it would work?” to “What’s for dinner?” I started by seeding, peeling and dicing a small butternut squash, and weighing the flesh. I [...]

It seems that one of the most popular recipes so far from Modernist Cuisine is the caramelized carrot soup. This probably has something to do with the accessibility of the recipe: it requires no special ingredients, and the only special equipment it needs is a pressure cooker. (OK, there’s the whole question of the centrifuge [...]