Recipe

Forget any association you have with chickpeas, even if you already have the tastiest association with them. This soup is a marvel of creaminess, freshness, and flavor. It can also be conjured up on the table in no time (provided you have soaked the chickpeas the night before).

I had been making celeriac soup for years, in different ways. But my absolute soulmate in the field of cooking – Astrid – came back from France this summer with the text: I have your Christmas soup for you. She had eaten it in a restaurant in Brittany. Copied him à la Astrid. I tasted that amazing soup and made an à la Damaris version of it. Truly divine. And super surprising.

Elisiv from horticulture rooted with whom we work closely had a lot of green tomatoes left at the end of the season. Whether I could do something with it? Of course. I made this delicious chutney out of it.

This was the showstopper at the Christmas dinner in our restaurant. Eye and tongue pleasing with different layers of taste and textures. At home, you can of course also make just the filled lemon…