1 L (4 cups) OVIVA pure maple water
- 250 ml (1 cup) broccoli florets
- 250 ml (1 cup) kale, sliced thin
- 250 ml (1 cup) green beans, cut in sections
- 4 green onions, sliced thin
- 1 can (796 ml/28 oz.) chickpeas, drained
- 125 ml (1/2 cup) amaranth grain
- 15 ml (1 tablespoon) miso
- 30 ml (2 tablespoon) maple syrup
- 45 ml (3 tablespoon) water


In a large saucepan, bring NAPSI-certified maple water to a boil and boil 5 minutes. Add vegetables and chickpeas. Pour amaranth into pan in a stream, return to boil and simmer 2 minutes. Dilute miso in maple syrup and water, add to soup and cook 1 more minute. Serve hot.
Variation: For more crunch, add 15 ml (1 tablespoon) uncooked amaranth grain at the end.
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Duck confit in maple water aspic (Recipe from ilovemaple.ca)


  • 2 envelopes plain gelatin
  • 125 ml (1/2 cup) water
  • 750 ml (3 cups) OVIVA! maple water
  • 250 ml (1 cup) frozen mixed vegetables (diced)
  • Salt and freshly ground pepper, to taste
  • 2 confit duck legs without the skin, meat removed from bones and shredded
  • 1 1-cm (1/2-in.) slice ham, cut in strips


  1. Oil a 20 x 10 cm (8 x 4 in.) terrine or bread pan. Set aside.
  2. In a bowl, sprinkle gelatin over water and let soften 5 minutes.
  3. Heat maple water in a saucepan.
  4. Add gelatin and heat until gelatin dissolves.
  5. In the terrine, combine vegetables, salt, pepper, duck and ham.
  6. Add maple water. Chill about 8 hours.
  7. Unmould and slice with a very sharp knife dipped in hot water.
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Thai soup or broth with lemongrass and ginger


2 liters (8 cups) of sap certified NAPSI

30 ml (2 tbsp. Tablespoons) French shallot, chopped

1 lemongrass, cleaned and cut

1 sheet of kafir

4 scallops

4 shrimp

30 ml (2 tbsp.) Minced ginger

30 g (1 oz) enoki mushrooms

30 ml (2 tbsp.) Nuoc mam fish sauce

45 ml (3 tbsp.) Coconut milk

16 extra fine green beans, blanched in salted water

15 ml (1 tbsp.) Of green peppercorns

5 ml (1 tsp.) Chopped fresh cilantro

15 ml (1 tbsp.) Baby spinach chopped

Salt to taste



Recipe developed by
M. Philippe Mollé


Source: Federation of Quebec Maple Syrup Producers 2013 All Rights Reserved


In a saucepan, reduce the sap in half with shallots, lemongrass and kafir. Add seafood, poaching 30 seconds and remove. To the broth, add the ginger, mushrooms and fish sauce and cook 3 minutes. Remove lemongrass and kafir. Add salt, coconut milk and heat

Divide the green beans, pepper and seafood into bowls. Add cilantro and spinach in the broth and pour into very hot plates.

Note: It is also possible to filter the broth and serve as is.

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Vegetable Soup with Maple Water
and Maple Butter Pesto
Armand Arnal, La Chassagnette, Arles, France ( Recipe taken from Le Grand Livre de l’Érable de Philippe Mollé)


Maple Water Soup

2 ladles white kidney beans
1 white onion, chopped
15 ml (1 tablespoon) maple sugar
Water (to cover beans)
1 L (4 cups) pure maple water NAPSI
2 carrots of different colours, peeled
1 rib celery
1 small bulb fennel
2 shallots
2-3 garlic cloves
Fleur de sel
1 artichoke, cleaned
12 snow peas
6 cherry tomatoes, halved
1 zucchini
12 green beans
12 wax beans
Maple pepper
250 ml (1 cup) white wine



Maple Butter Pesto

2 bunches basil
5 garlic cloves (or to taste)
2 cherry tomatoes
30 ml (2 tablespoons) maple butter
60 ml (1/4 cup) pine nuts, toasted
125 ml (1/2 cup) parmesan, finely grated
Olive oil
Fleur de sel
Celery leaves (for garnish)


Maple Water Soup

In a large bowl, combine the white kidney beans, onion and maple sugar, cover with water and let soak overnight.

The next morning, rinse the beans and set aside, reserving the cooking liquid.

In a large pot, warm the maple water over low heat and cook the beans until tender, adding salt at the end of cooking. Set aside.

Cut all the vegetables on the bias (except the cherry tomatoes, which are already cut) into same-sized pieces. In a cast iron Dutch oven, sweat the vegetables in olive oil. Add them one at a time based on their cooking time: carrots, celery, fennel, shallots, garlic. Season with fleur de sel and continue, adding: artichokes, snow peas, tomatoes, zucchini, then wax and green beans.

When the vegetables are ready, add the white beans and season with maple pepper. Add the white wine and mix well. Add 3 ladles of maple water and 3 ladles of the cooking water from the beans. Simmer gently for 15-20 minutes.


Maple Butter Pesto

In a pot of boiling water, blanch half the basil for 15 seconds. Set aside.

In a food processor, combine the other half of the basil, garlic, cherry tomatoes, maple butter, pine nuts and parmesan.

Add the blanched basil and purée, adding olive oil a little at a time until the desired consistency is reached. Season with fleur de sel.

PlatingServe the soup with a generous spoonful of pesto, or let your guests scoop out the desired amount. Garnish with celery leaves. Drizzle with a little olive oil. Season with fleur de sel and pepper.
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Shrimp Soup with Maple Water Broth

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