Soups & Stews
The recipe for this comforting soup is based on one from Budapest chef András Singer, who crumbles matzo to make his matzo balls, giving them a striated texture. We found that using baking powder makes them even more springy and airy.
The naming of dishes after celebrity clientele has largely vanished today, except in delis, but the Connaught restaurant maintains the tradition with this consommé named after Cole Porter.
Chef Simon Hopkinson learned this soup at the Stirlings' Hat and Feather in Knutsford.
Chuck’s three-day theory is based on his quest for clear fish stock.
Mere chicken soup pales beside this legendary potion, the traditional symbolic first course of the Jewish-American seder.