Soups are the elegant side of a chef’s kitchen. In professional cooking, tradition holds that the head chef always makes the soup. In fact, if you catch the chef eating something in his kitchen, chances are it will be a soup. Why do chefs love soups? Because it gives them a chance to recycle some of the byproducts of the main dishes, as well as take advantage of seasonal ingredients. In 1997, Ten Speed Press published this book by me and W.C. Longacre and what a labor of love it was!
Read the article here.
Buy the book here.
Here’s a pic of one of the soups, Green Chile Bay Shrimp Chowder: