This week's recipes from the L.A. Times Test Kitchen
I have come back to soup time and time again (and that's in both my cooking and acting career for those of you who are Pixar fans) — always fascinated and challenged by the possibilities it offers.
Soup is an ideal way to begin a meal, and it will always have a place at my table regardless of the time of year. In summer, when we crave fresh flavors and light dishes, chilled soups offer us a perfect venue for showcasing an array of produce from the garden.
The soup recipes here demonstrate the variety of tools we use to extract these flavors in their purest form. Some (gazpacho and vichyssoise) are practically meals unto themselves, while others (corn soup and carrot consommé) are meant more as a palate-awakening amuse bouche.
And restaurant critic S. Irene Virbila profiles London-based chef Yotam Ottolenghi:
Until very recently, I'd never actually eaten Yotam Ottolenghi's food. I'd certainly cooked a lot of it, but I had never been to one of his London restaurants. I knew the Israeli-born chef strictly from his two cookbooks, but that was enough for me to admire how he can take seemingly ordinary ingredients and make them add up to something more vivid than you'd ever imagine from reading through a recipe. His cooking has a clarity and authenticity unusual in a world where chefs work harder and harder to amaze with daring technique and surprising ingredients.
This week's recipes include:
- Cucumber vichyssoise
- Chilled corn soup
- Carrot consommé
- Zucchini and manouri fritters
- Lawry's baked macaroni and cheese
When you try one of this week's recipes or any L.A. Times recipe, let us know! Upload a photo onto the "Our Recipes, Your Kitchen" gallery to share your take on the recipe and tell us about yourself. Your photo will be posted online and may be selected to run in print with our weekly section.
Video: Chef Rory Hermann demonstrates how to make chilled corn soup. Credit: Myung Chun / Los Angeles Times.