Tasting Of Three Soups Recipe

Blanch and cool peas

Bring a medium pot of salted water to a boil. Add the frozen peas and cook until bright green and tender, about 2 minutes. Drain and immediately plunge into a bowl of ice water to stop cooking. Drain again and set aside.

Blend soup

In a blender or food processor, combine the cooled peas, vegetable stock, fresh mint leaves, Greek yogurt, lemon juice, olive oil, salt, and black pepper. Blend until completely smooth, scraping down sides as needed. If the soup is too thick, add up to 1/4 cup more stock or water to reach a velvety, pourable consistency.

Chill and adjust

Taste and adjust seasoning with more lemon, salt, or pepper as desired. Chill in the refrigerator for at least 30 minutes (longer for better flavor).

Plate

Ladle into small tasting bowls or shot-size serving cups. Drizzle a little extra virgin olive oil and finish with a sprinkle of sea salt flakes and a mint sprig or microgreens.

Roast vegetables

Preheat oven to 425°F (220°C). Toss halved tomatoes, quartered red peppers, chopped onion, and whole garlic cloves with 1 tablespoon olive oil, a pinch of salt and pepper on a rimmed baking sheet. Roast until softened and slightly charred, about 25–30 minutes. Remove and let cool slightly.

Sauté and combine

In a medium pot, heat the remaining 1 tablespoon olive oil over medium heat. Squeeze roasted garlic from skins into the pot, then add tomato paste and cook 1 minute. Add the roasted tomatoes, peppers, and onion to the pot. Stir in smoked paprika and optional sugar.

Simmer

Add the stock, bring the mixture to a gentle simmer, and cook 8–10 minutes to meld flavors. Taste and season with salt and black pepper.

Purée and finish

Using an immersion blender or working in batches in a standing blender, purée the soup until smooth. Return to pot and stir in crème fraîche or heavy cream if using, heat gently (do not boil). Adjust acidity with a squeeze of lemon or a touch more sugar if needed.

Plate

Serve warm in small tasting bowls. Garnish with a basil leaf, a small swirl of crème fraîche, a drizzle of olive oil, and a pinch of sea salt flakes.

Sweat aromatics and brown mushrooms

In a heavy-bottomed skillet or pot, melt butter over medium-high heat. Add the sliced mushrooms in a single layer if possible and let brown undisturbed for 3–4 minutes. Stir, then add the chopped shallot and minced garlic. Cook until shallot is translucent and mushrooms have released and re-absorbed their juices, about 6–8 minutes.

Build roux

Sprinkle the flour over the mushroom mixture and stir for 1–2 minutes to cook the raw flour taste.

Add stock and simmer

Slowly add the stock while stirring to avoid lumps. Add the fresh thyme and soy sauce. Bring to a simmer and cook 8–10 minutes to thicken slightly and concentrate flavors.

Finish with cream

Stir in the heavy cream, then taste and season with salt and black pepper. For a smoother, silkier tasting portion, pulse briefly with an immersion blender (or transfer half to a blender) to slightly purée some mushrooms while retaining texture—aim for a mostly smooth but slightly textured soup appropriate for a tasting portion.

Plate

Ladle into warm tasting bowls and garnish with snipped chives, a few drops of olive oil, and a light sprinkle of sea salt flakes.

Prepare crostini

Brush baguette slices with a little olive oil and toast in a 375°F (190°C) oven until golden and crisp, about 8–10 minutes, turning once. Alternatively, grill quickly to get char marks.

Serve tasting trio

Arrange three small tasting bowls (one of each soup) per guest on a tray or plate. Place 3–4 crostini alongside and provide small spoons. Offer extra olive oil and sea salt flakes at the table for finishing. Serve chilled pea soup cold, roasted tomato soup warm, and mushroom soup warm for contrast.