Pelé Aveau’s Split Pea Soup with Ham

From the story Split Jaw • Split Pea  By Garth Grimball | Illustration by Jessica Caisse Serves 8 1 pound green split peas 2 tablespoons butter 1 medium onion, diced 1 large carrot, diced 2 celery stalks, diced Pinch of cayenne 1 tablespoon curry powder 3 sprigs thyme 1 bay leaf 2 quarts chicken stock…

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Chipotle Pumpkin Soup Alchemy

Related story: What We Used to Eat: Decolonize Your Diet highlights the nutritional power of ancestral foods Interview and Illustrations by Margo Rivera-Weiss Adapted from Decolonize Your Diet: Plant-Based Mexican-American Recipes for Health and Healing Calvo and Esquibel call this soup “alchemy” because the ingredients make magic together. Rich and creamy, it is a perfect…

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Tteok-Guk from FuseBOX

From Warming Winter Foods by Anna Mindess Tteok-Guk from FuseBOX (Korean rice cake soup) For Korean ingredients, Chef Chang recommends Koreana Plaza on Telegraph Avenue in Oakland or HanKook Supermarket in Sunnyvale. “Of course, the best adventure would be L.A.’s Koreatown,” says Chang. Recipe courtesy of FuseBOX. Makes 2–3 servings For the beef and daikon stock…

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Curry Roasted Vegetable Soup

From A Friendsgiving Picnic by Melissa Fairchild Clark My friends each brought their own mug for the soup. Serves 12 2 medium butternut squash, peeled and cut into 1-inch chunks 3 onions, quartered 2 fennel heads, quartered 1 Fuji or Gala apple, cut into 1-inch chunks 3½ teaspoons salt 1½ teaspoons black pepper 2 teaspoons…

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Chef Garcia’s Roasted Cauliflower Soup with Comté

From Cheese Therapy by Laura Ness This recipe is by Cheese Therapy cofounder Denise Garcia, who is extremely fond of Comté. She says this French beauty is a regulated AOC (Appellation d’Origine Contrôlée) cheese, much like Champagne is in the wine world. Garcia once asked their Cheese Therapy distributor how they would grow Livermore up on beautiful…

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Spring Tonic Nettle Soup

From Seven Stars of Spring by Jessica Prentice   This recipe is adapted from Jessica Prentice’s Full Moon Feast (March 2006) and is printed with permission from Chelsea Green Publishing. Some important notes about nettles: If you’re picking wild nettles for eating, don’t touch them with your bare hands, and harvest only the top 4…

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Heather’s Cream of Zucchini and Avocado Soup

From the East Bay Avocado This creamy soup comes from Heather Haxo Phillips, an Iyengar yoga instructor and former owner of Raw Bay Area, through which she inspired and educated people about the power of raw food. This soup is delicious served chilled or at room temperature, but for a cold day, you can heat…

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Cream of Celery Root Soup with Leeks and Lard

From Seven Stars of the Fall/Winter Season by Jessica Prentice A homely vegetable, celery root is like a handsome prince trapped inside a frog. Cut away the gnarly outer layers, and you’ll find flesh inside that can be starchy like a potato, sweet like a carrot, and savory like celery, all at once. Delicious roasted…

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What’s in Season

Relishing Fall and Early Winter Foods By Meggin Thwing Eastman Photos by Carloe Topalian   Living in the East Bay, we are so lucky to have luscious heirloom tomatoes, fresh herbs, eggplant, and other summer goodies available well into the fall. But as the winter rains start falling and temperatures drop, the new season offers…

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