Arabic

I heard about hummus soup and thought only one thing: I need to make it. And fast. And I prepared it. My heart was beating with anticipation. Actually, my expectations were so high that it could only be disappointing. But, you guessed it: it was overwhelmingly delicious. Almost too good to be true. Much tastier than expected. And I didn’t think that alone. The structure. The taste. The mouthfeel. The image. Everything is right, but really everything.

One day Elisiv from Tuinderij Geworteld sends me a message that she can harvest ‘minestra nera’ for me. So I had never heard of that. She gave me a kilogram of it to try. Felt, squeezed, took a bite raw. Also looked around on the internet. And I decided to cook and bake a little of it. The latter turned out to be great. It was like my beloved cavolo nero, but softer. I combine it here with fennel seeds and pine nuts. A brilliant combination as it turned out quite quickly.

Garlic soup, maybe you think ‘that’s a bit too intense for me’. But if you knew that this and the other garlic soup on this site are ‘the soup hits’ in the restaurant… you might consider making it. Really super tasty, surprisingly tasty and ready in no time at all. Although that’s never a recommendation for me, but still…

Delicious deep taste, a wonderful combination of vegetables and herbs. The tamarind brings it all home. Here on a bed of lima bean puree, but in the restaurant I also serve it with ‘green couscous’, a couscous in which I mix a spice paste (coriander, parsley, mint). It’s a great comfort food.