This soup is luscious, creamy and bright with broccoli flavors

Hearty winter soup, umami rich with a mushroom broth base

Comfort food vibe, childhood memories, with a homemade taste

this is a silky & creamy split pea soup accented with smoked pork neck bones and homemade croutons

I used roasted kabocha squash for this recipe, it isn’t as sweet as pumpkin, which suited my taste beautifully. Top the soup with sour cream, roasted pumpkin seeds and to kick it up try it with fried shallots. This would make a great side for your Thanksgiving menu

Rich and creamy tortilla soup without the cream. This soup has a tomato and white corn base and corn tortillas are used to thicken it. I use a hand blender fewer dishes than using a food processor of blender. The bit of chili spice makes this a perfect soup for a cool fall day

Creamy New England Clam Chowder, made from fresh clams in a sourdough bread bowl

This is a typical French Onion Soup, as you’d find it in France made with onion broth

This is one of my favorite go to soups; it has that wonderful crab flavor with the silk texture of the soup. I like using the lump crab which offers textural depth

Homemade Pork broth and miso ramen base made this Sapporo Miso Ramen an Umami bomb! Served with Silky Pork Belly, a proper Ramen Egg, Seasoned Bamboo Shoots, Wakame Seaweed, Sweet Corn and Scallions.

Ichiban!

Playing in the Kitchen with Chef Eric ~ I’m currently using the Steakager Pro 40 to dry age beef at home and I want to use every part that I can. Creating dry aged beef stock from dry aged pellicle and bones makes an incredibly rich stock.

Playing in the Kitchen with Chef Eric ~ This soup tasted like fresh spring and comfort food. Add in the grilled cheese croutons, fresh basil and some rosemary infused olive oil, you have the perfect lunch!