Matt Mark

I've only begun to make soups. I've been working with butternut, based on Jean-Georges' "From Simple to Spectacular" and his roasted butternut. Seared with some garlic, a touch of cayenne and thyme, roasted for a bit and simmered with chicken stock until tender. Blitzed with some parmesan on top. I want to try and make some cauliflower soup next, Matt