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Cold soup with hot garnish-how does this sound?

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Cold soup with hot garnish-how does this sound?

eel | May 21, 2009 10:38 AM

Consider this: a cold English pea soup, very simple--a little shallot, a bit of mint, some stock and cream, then pureed . It's to be served cold in shallow soup plates as a starter. I'm contemplating a garnish of steamed shrimp—2 or 3 medium shrimp, very hot out of the steamer, placed in a pile in the middle of the cold soup, served immediately.

What do you think? Anybody tried something like this? Will it be an exciting contrast or a crash and burn when the hot and cold interact?

Other ideas welcome. I really want to make the soup, but am not wedded to this garnish.

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