Cold soup with hot garnish-how does this sound?
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.
well, it sounds delicious, but I fear that the shrimp would transfer the heat too quickly and both would end up mediocre-ly lukewarm - especially if the soup is spread thin in a shallow bowl.
I say make the soup a day ahead of time (it will be better the second day anyway) and give it a try with one bowl - leave it for a minute or two and see what time has done to the temperatures - even served right away it will take awhile to be eaten.
I think 45 seconds after you combine the two the temperatures will equalize at blah. Keep the soup cold but serve the hot shrimp seperately on the side.