"From Scratch" Food

Leek Tourin


Gramps loved the mild soup. He tasted a seafood flavor in it! I wonder if it’s the lima bean broth base that I used for the soup?

  • 133 grams (4.7oz) dry large Lima beans (otherwise known as butter beans)
  • 6 cups of water
  • 2 large leeks, using only the bottom white part
  • 1 clove garlic
  • 1/2 T salt
  • 2 eggs

Cook together and then blend. If you have a Soyajoy G4, you can put all ingredients in together and set it for “drybeans” After 30 minutes the machine will beep and you will have a perfectly smooth cooked soup! Take out a couple of ladles of the soup and when they cool slightly in a bowl, whisk them with two already whisked eggs. Slowly pour the cooled tourin/egg mixture back into the steamy hot soup and transfer to a sauce pan to bring to a final boil before serving. In the photo above, the soup was topped with a homemade pesto made from basil plants growing in pots on our south facing back porch.

Note: The nicest large lima beans (butter beans) that I am able to find locally are “Dixie Lilly”.

"From Scratch" Food

Very Green Soup


This porridge is a delicious and nutritious smooth soup that tastes wonderful topped with some roasted almonds that have been crushed in our mortal and pesto. Below are ingredients for this soup:

  • 133 grams (4.7 oz) Cannellini beans soaked
  • 6 cups water
  • 1 small head Romaine lettuce
  • 14 oz bag frozen garden peas
  • 3T sugar
  • 1/2 T sea salt
  • After we cooked and blended all of these ingredients, we mixed in around 2 tablespoons of our butchered pig’s saved/refrigerated bacon fat to the finished hot soup before it was served into bowls.
"From Scratch" Food

Celery Porridge


This foamy light soup delighted Gramps tonight during what was to become a below freezing night here in the south. The base of this soup is Cannellini bean broth. We poured the quart jar of cold Cannellini bean broth into our Blendtec blender along with six sticks of celery and 2 tablespoons of Herbes Salees spring onions. During the puréeing process, the bean broth foamed up and retained this pretty foam throughout the heating process and on the dinner table. This is a beautiful and delicious soup that didn’t need any additions but I couldn’t resist a spoonful of my own pesto! Gramps said he wants to see this porridge soup on the table soon again.

"From Scratch" Food

Our Soup Template List

Porridge:  thick and smooth, blended grains or blended veggies, bean milk or water base.

Parmentier:  potato-based, smooth  by mashing or blending , usually served warm as a soup or incorporated in another dish

Vichyssoise:  A creamy soup usually with potatoes and traditionally served cold with bean broth base

Borscht:  A sour soup, usually blended smooth, made from fermented vegetables but traditionally fermented beets and their juice.

Tourin:  A garlic based smooth soup thickened by tempering egg yolks.

Mulligatawny: curried smooth soup, traditionally made with a peppery base of broth and finished with a small amount of coconut milk.

Gramps and I created a quick list of the smooth soups that we use as templates for our dinner meals. These soups are international traditional favorites that are served in a variety of ways depending on geography, cultural, or religious celebrations. They each have key characteristics that can be honored as templates. Gramps comes up with the “mash-up” ideas and I do the gardening and cooking!


We will add new international soup types if they are accepted by Gramps as evening meal soup “keepers”.

Many family, friends, and community acquaintances who know Gramps believe that his “secret” of living so long while taking (even presently) very few daily prescriptions or over the counter medications is his strict adherence to moderation and schedule. Since he eats all foods in moderation and always has eaten this way, he can enjoy almost anything. In recent years, his digestion of dairy has weakened, so we always substitute dairy for non-dairy in kitchen recipes. A last very key point of Gramp’s daily life is his attitude of seeing “his cup always half full” and accepting each day for its hidden beauty.

"From Scratch" Food

Vichyssoise History and Practices

Vichyssoise is a thick, creamy smooth soup made of cooked and blended potatoes, the white bottom part of leaks, cream and/or milk, and chicken, pork, or rabbit stock. It is traditionally served cold and puréed but it can be eaten hot.

The history of Vichyssoise is unique! In the late 1800s there was a recipe that was very similar to the present recipe recognized as “original” Vichyssoise but this recipe was never given a name.

In the 1930s, a French chef named Louis Diat was working in New York City and introduced to his restaurant clientele a cold soup that his mother made him and his brother Lucien as young boys. Since his family grew up in the French town of Vichy, he named his soup “Cream Vichyssoise Glacee”, which translates “iced cream (soup) of Vichy”.

If you search for Vichyssoise recipes, you’ll find there are many substitutions that follow the clear framework of the original Vichyssoise recipe. For example, other vegetables are substituted for the potatoes and various creamy foods such as coconut cream or nut or bean “milks” are substituted for dairy cream. Various light-colored vegetable stocks can be substituted for the light-colored meat stock and finally versions are enjoyed served hot as well as the traditional cold soup tradition.




Our kitchen practice honoring the differences between Vichyssoise from Potage Parmentier:

  1. We make Vichyssoise on warm days with the traditional potato, leek, and broth base. Our broth base is always an alternative “bean milk”, making either Lima bean, soy, or white beans in our SoyaJoy G4 appliance. We also arrive at a very creamy silky texture by adding ghee.
  2. We make Potage Parmentier in the winter when our leeks are not always available. During this time we use the white part of green onions and save the green tops separately to make Herbes Salees seasoning. The potatoes are sometimes just white buy also mixed with our freshly dug sweet potatoes. The “cream” base again is from our ever expanding repertoire of alternative milks and of course the ghee. We usually leave the potatoes in small chunks.

– See also this article: https://center-of-the-plate.com/2016/10/27/the-power-of-the-potato/

More Articles Distinguishing Potage Parmentier from Vichyssoise:


-According to Julia Childs:

“The basic difference is that the Vichyssoise from (Mastering the Art Vol 1) uses chicken stock and no flour, while the Potage Parmentier (From Julia Child’s Kitchen) uses water (or water and milk) plus butter and flour as the soup base.”


-“Potage parmentier (named after Auguste-Antoine Parmentier, the man who promoted the idea of using potatoes as a food in Europe) is the moniker used for the hot version, often mistakenly called Vichyssoise (named after the spa town of Vichy), a name that should only be used for the cold version of the soup. Serving temperature aside, there is one other glaring difference between the two soups: vichyssoise is always a smooth and creamy soup, whereas parmentier can either be a rustic, chunky broth (with or without milk), or a rich, smooth and silky soup.”

from http://afoodiesquest.blogspot.com/2011/04/sloughing-off.html?m=1

"From Scratch" Food

Green Tomato Porridge


This original recipe came from Sarah Bolla on the Food and Wine website. I was inspired to make it because of a bumper crop of green tomatoes we picked this fall. There are numerous changes in the recipe to accommodate my Dad’s taste.


2-3 pounds of unripe green tomatoes. They can be many sizes and stages of ripeness.

5 fresh spring onions or 2T preserved Herbes Salees spring onions

2 garlic cloves

3 Tbsp olive oil or strained, refrigerated bacon grease

2 tsp of both sea salt and ground pepper

3 -4 cups broth of your own choosing. Since we make a different soup almost daily, we almost always make a bean broth/milk using 6-7 cups of water to 3 ounces of soaked beans, white or large Lima.

A small handful of freshly picked basil leaves.


-In a wok, pour the oil and put in the tomatoes that have been finely sliced or chopped. Add the spring onion and garlic and sautee all until soft, seasoning with the salt and pepper as they cook. Add the stock and bring to a boil. Add the fresh basil leaves into the boiling soup. Turn the stove very low and allow the ingredients and flavors to combine, about 10 minutes.

-Take the soup off the fire and allow to cool enough so that it can be blended in the blender, small amounts at a time.

-Return enough of the blended soup to a pot to warm for a meal. Top with a small amount of Parmesan cheese.

Gramp’s review: “It tastes just like tomato soup but it looks like split pea soup!”

"From Scratch" Food

Corn and Vegetable Porridge


The hidden ingredient that gives this smooth soup its flavor is a tablespoon of smoked paprika. Another practice that changes the flavor of this soup is the choice of stock. When we have meat or vegetable stock, we use it. However, when the time came to make this soup, there was none of the above stock. This is the stock I used and the workflow:

I overnight-soaked 56g (or 2 oz or 1/3 cup) of large dry lima beans. The next optional step after the soaking process is the removal of the skins which slide right off. The skinless lima beans are added to 7 cups of water and run through a “soaked beans” cycle of the Soyajoy G4. After straining through a fine mesh strainer, the result is lima bean broth (or milk depending on what you call it). Lastly, another flavor enhancer was to sauté all of the vegetables in ghee before they are blended.


4 1/2 cups of stock

4 1/2 cups of corn cut from the ears. It will take around 6 ears, but frozen corn will do.

2 large carrots, grated

1 large onion, chopped

1 clove garlic, minced

1 cup celery

2 Tbsp ghee

1 Tbsp smoked paprika

Sea Salt and freshly ground pepper

Top finished soup with diced tomatoes before serving


  1. Sautée carrot, onion garlic, and celery in the oil until soft.

2. Blend the corn kernels with enough stock to make it smooth. It should take around 4 cups total as you gradually blend each amount of corn/stock that your blender will purée well. Finally, add the sautéed vegetables to the blender and, once smooth, add to the smooth corn.

3. Combine your blended corn, stock, and vegetables and heat to serve. Top with diced fresh tomatoes.