Soups

Gordon Ramsay’s hot and sour soup is chicken stock infused with chilli, ginger, lemongrass, lime juice and fish sauce, strained clean, then finished with mushrooms and prawns. From his BBC Cookalong, ready in 15 minutes. The technique is infuse and strain: the aromatics flavour the broth but you don’t eat them. Lemongrass and ginger go …

Gordon Ramsay’s watercress soup is watercress, thinly sliced potato and butter blitzed with boiling water and finished with a poached egg that sits in the centre and enriches the broth as you break into it. From The F Word, the whole thing takes about 5 minutes because the potatoes are sliced so thin they cook …

Gordon Ramsay’s celeriac soup is a thick, naturally creamy purée made with celeriac and Cox’s apples, seasoned with thyme and topped with crushed walnuts and olive oil. No cream, no milk, no potato, the celeriac does the thickening on its own. From Quick and Delicious, ready in about 20 minutes. Ramsay writes: “Celeriac makes the …

Gordon Ramsay’s parsnip soup is a festive, warmly spiced blend of grated parsnips, roasted chestnuts and apple, lightly curried with sage and simmered for just 5 minutes before blending smooth with cream. It comes from his Cooking for Friends book and his BBC Cookalong Christmas show, and it’s one of the fastest soups he’s ever …

Gordon Ramsay’s miso soup is a 10-minute noodle broth built by dissolving miso paste into boiling water with fresh ginger, shiitake mushrooms and soy sauce, then poaching an egg directly in the broth and serving it over noodles and spinach with chopped spring onions on top. This is from his YouTube video where he calls …

Gordon Ramsay’s asparagus soup is a bright, vibrant green purée made by sweating asparagus in butter with shallots and garlic, then blending it smooth and finishing with cream and lemon juice. The tips are sautéed separately and served on top. It takes about 25 minutes and the colour stays vivid because the asparagus never boils. …

Gordon Ramsay’s lentil soup is a warmly spiced bowl of red lentils simmered with cumin, garam masala, ginger and turmeric until they break down into a thick, earthy purée that only takes about 30 minutes from pan to table. Half gets blended smooth while the rest stays chunky, so every spoonful has both texture and …

Gordon Ramsay’s white bean soup is a silky, velvety purée of haricot beans finished with double cream and cold butter, topped with sautéed tiger prawns and chives. He calls it terre et mer: land and sea in one bowl. It serves 4 and the beans need soaking overnight. This is his Haricot Soup with Tiger …

Gordon Ramsay’s seafood bisque is a proper crowd-feeder, made with mussels, monkfish and red mullet in a rich saffron and cayenne broth, deglazed with brandy, reduced with white wine and strained silky smooth. It serves 10 and comes from the Cooking for a Crowd chapter of Make It Easy. This is his actual published bisque, …

Gordon Ramsay’s lobster bisque is rich, silky and deeply savoury, built by simmering lobster shells with fennel, star anise, saffron and cayenne, deglazed with brandy and white wine, then blended and strained through a fine chinois until completely smooth. The lobster meat goes in at the very end so it stays tender. Serves 4, about …