In the summer months I am all about light food, tending to steer away clear from soups because they leave me feeling ‘stodgy’. Not all soups are like that, though. For example chicken consommé—which I will always remember as it was the first soup we were taught when I was training as a chef—makes a fantastic summer soup.
Otherwise known as Consommé Celestine, this chicken soup is beautiful and light, traditionally served with tarragon crêpes sliced thinly. It has the most amazing amber hue and—if done well—is as lucid as a glacial-fed lake on a summer’s day.
To stray a little from tradition, I like garnishing mine with fresh veggies: whatever the summer months bring is fine, but for me asparagus and cherry tomatoes make the perfect accompaniment to consommé.