The humble bowl of soup befits many an occasion: the perfect start to a long and engorging meal, a quick and easy snack, or something to lift the spirits when under the weather. It can be the perfect comfort food, coarse and rustic, or the most delicate appetiser.
Below, six Michelin-starred chefs, plus a gastronomy legend show you how to make soups in different ways, from elegant consommé to warming clam chowder, to classic French onion topped with cheesy gratin. Enjoy!
First up, Daniel Humm of New York’s Eleven Madison Park, The World’s Best Restaurant 2017, mines his roots for inspiration for this dish, preparing a rich and creamy chicken soup using his mother's recipe.
Next, Daniel Boulud preapres a classic chicken consommé – essentially a deeply flavoursome, clarified stock – and makes it look easy.
David Kinch, of California’s three Michelin star Manresa restaurant, prepares an intriguing summer starter of chilled melon confit soup with silken tofu and toasted almonds. See Kinch's recipe for a punchy vegetable stock.
British chef April Bloomfield prepares the US East Coast classic clam chowder, a small bowl of steaming joy, for Thanksgiving.
Heston Blumenthal prepares the base for his famous mock turtle soup dish using beef stock, calf’s head and pork, a version of which is still on the menu at The Fat Duck, as we discovered on a recent visit.
David Chang prepares a super simple chicken noodle soup, possibly the only dish he ever cooks at home he says.
And finally, stepping away from Michelin, here’s some amazing archive footage of the wonderful Julia Child preparing, what else, but a classic French onion soup.
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