Читать книгу Cooking for Friends - Gordon Ramsay - Страница 5

Soups are truly versatile: they can be as light or substantial as you want. In small amounts, a good soup can excite the palate in the form of a starter. Enrich the broth or bulk it up with chunky ingredients and it converts into a satisfying main course.

I fell in love with chowders when I spent a few months filming in America. We tasted amazing New England clam chowders on the East Coast. In San Francisco, one of the main treats was sourdough bread bowls filled with thick bisques and creamy soups. Once you’ve devoured the soup, you’re left with a flavourful bread bowl to break apart and savour. Whether you’re making an elegant blended soup or a more homely chowder, always start with a good base. Good-quality stock provides a depth of flavour that brings together all the elements in a soup. It is also important to season well.

Chilled cucumber soup

Curried cauliflower and cheddar soup

Roast chestnut, parsnip and apple soup

Asparagus velouté

Alnwick soup

Broccoli, stilton and pear soup Conger eel bisque Italian-style turnip soup Cornish crab soup Oxtail soup

Shropshire summer soup Crayfish chowder

Jacket potato soup with sour cream Creamy sorrel soup