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.