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Like clear soups, creamy soups are best made by building flavors. Remember to keep your ingredients clean - that means thorough rinsing and washing of all veggies. One other hint: Remember that you can always add more liquid, but you can't take it away. With that in mind, be careful when adding liquid ingredients. With our potato leek example, you'll also want to keep in mind that potatoes absorb salt, so be cautioned against allowing the soup to become bland.
Spike works as the chef de cuisine at Tribeca's new hotspot restaurant, Mai House, owned by the renowned restaurateur Drew Nieporent. Mai House was named as one of the New York Times' top ten best new restaurants of 2007. Born in Montreal, Canada and trained in classic French cuisine in restaurants around the world. Spike has worked with Gerard Boyer at Les Crayeres, Thomas Keller at Bouchon and The Maccioni Family at Le Cirque. Spike believes in learning the basics to become the best. His latest venture is opening a new chain, Good Stuff Eatery, with his family (first location opening in Washington D.C. later this year) The new restaurant features his weaknesses -- hamburgers, hot dogs, fries and milkshakes.
