Go to the Globe and Mail homepage

Jump to main navigationJump to main content

Food styling by Heather Shaw/Judy Inc. (www.judyinc.com)
Food styling by Heather Shaw/Judy Inc. (www.judyinc.com)

Impress your guests

Stuck between two soup choices? Choose them both Add to ...

Can't decide whether to serve your grandmother's recipe for cold carrot soup or that green-pea purée you saw in Food &Wine last month? Why choose at all?

For your next lunch or dinner party, make the soup course a course célèbre by ladling two kinds of cold soups into each bowl. The visual effect, akin to a Rothko on a plate, will be just as fresh as the contents. And any combo of cold, single-tone purées, from vichyssoise to borscht, will do.

Chef Michael Tong is the owner of Toronto's Sublime Catering.

Report Typo/Error

Follow us on Twitter: @GlobeFoodWine

Next story




Most popular videos »

More from The Globe and Mail

Most popular