Elevate Your Soup Game with Chef Kevin Bonello
As the chill of autumn settles in, many find solace in a comforting bowl of soup. With online searches for “soup recipe” soaring, we reached out to the talented York chef Kevin Bonello, who shares his expertise on transforming basic soups into culinary masterpieces. Kevin, the executive chef at The Grand in York, brings impressively two decades of experience from Malta, including his time at the Michelin-starred restaurant De Mondion.
Let’s dive into Kevin’s three essential tips for taking your soup from simple to sensational.
1. Start with the Right Base
At the heart of every delectable soup lies a robust, flavorful stock. This foundational element sets the stage for meats, vegetables, and seasonings to harmoniously blend together.
Kevin emphasizes the importance of making your stock from scratch. “I enjoy the process of making soup from scratch. It includes the ritual of simmering and reducing down ingredients to create a rich stock,” he shares. While he personally favors homemade stock, he acknowledges the availability of high-quality alternatives on the market for those pressed for time. For anyone seeking a shortcut without skimping on quality, a reputable shop-bought stock can still do the trick.
2. Choose Ingredients That Are in Season
Autumn not only ushers in cozy sweaters but also an abundance of seasonal produce that can elevate any soup. Think pumpkins, leeks, carrots, beetroot, butternut squash, and mushrooms. Utilizing these ingredients can dramatically enhance both flavor and nutrition.
“Using ingredients that are in season is vital for crafting a truly delicious soup,” Kevin explains. Fresh seasonal produce bursts with flavor and, when paired with appropriate seasonings, creates a bowl that beckons you to dig in. Kevin advises against using artificial additives, as the freshness of seasonal ingredients shines through on its own.
3. Don’t Avoid Fats
In an era that often champions low-fat options, many cooks might hesitate to incorporate fats into their soups. However, Kevin insists that a touch of fat can transform the consistency and flavor profile of your dish.
“When it comes to soup, its consistency is crucial. A creamy soup should never be watery!” he proclaims. Adding a fat source, such as butter or olive oil, introduces richness and a sumptuous texture, making the soup feel luxuriously velvety on the palate. He also suggests allowing the soup adequate time to simmer, which not only perfects the texture but also amplifies the flavors, deepening the overall taste experience.
Once you’ve perfected your soup, Kevin has one last golden rule: “Always serve hot soup hot. A lukewarm soup diminishes its flavor and undermines all your hard work!”
Chef Kevin Bonello: A Culinary Journey
Having transitioned from the historic walled city of Mdina to the ancient walled city of York, Chef Kevin Bonello is invigorating the culinary scene at The Grand. Since stepping into his role in 2023, he has contributed his wealth of knowledge and skill to the hotel’s restaurant, Legacy, which proudly holds 3 AA rosettes and a place in the prestigious Michelin guide.
Before he graced The Grand with his presence, Kevin dedicated 21 years to the Xara Collection in Malta, where his culinary leadership earned the establishment a coveted Michelin star, making it one of just five restaurants in Malta to achieve this accolade. His eye for visual artistry in food and commitment to showcasing local ingredients reflect not only his passion for the culinary arts but also his desire to offer a dynamic experience for guests.
“I am thrilled to be a part of the continued success of this iconic hotel and lead the culinary team to new heights,” says Kevin, highlighting his enthusiasm for using the best regional produce combined with the talent already present in the kitchen.
By following Kevin’s advice and embracing the seasonal bounty available, you too can elevate your soup-making skills and create dishes that not only warm the body but also delight the senses.