Seasonal Soup Shooters Recipe

Make the pâte à choux

Preheat oven to 400°F (200°C). Line a baking sheet with parchment. In a small saucepan over medium heat combine 3 tbs milk, 3 tbs water and 2 tbs butter and bring just to a boil. Remove from heat, add 1 tbs flour all at once and stir vigorously with a wooden spoon until the mixture pulls away from the pan and forms a smooth ball, about 30 seconds.

Incorporate egg and cheese

Let the dough cool 2–3 minutes, then beat in the beaten large egg a little at a time until the dough is glossy and smooth. Stir in 1/2 cup grated Gruyère, 1/4 tsp salt, and 1/8 tsp pepper until fully incorporated. The dough should be pipeable but hold its shape; if too stiff add a teaspoon of water.

Pipe and bake

Transfer dough to a piping bag fitted with a 1/2" plain tip (or use a small spoon). Pipe or drop 24 small rounds (about 1 tablespoon each) onto the prepared sheet, leaving about 1" between. Brush the tops lightly with egg wash. Sprinkle remaining grated cheese lightly over half the puffs if desired. Bake at 400°F (200°C) for 20–25 minutes until puffed and golden brown. Do not open the oven during baking. Once baked, reduce oven to warm (around 200°F/95°C) or transfer puffs to a wire rack to cool slightly while you finish soup. Using a small paring knife, make a small hole in the side or top of each gougère large enough to ladle or syringe soup in when assembling (or leave intact to serve on the side).

Roast carrots

Preheat oven to 425°F (220°C). Toss 1 lb carrot pieces with 1 tbs olive oil and a pinch of salt on a rimmed baking sheet. Roast until caramelized and tender, about 20–25 minutes, turning once halfway. Roasting adds sweetness and depth; you can alternatively simmer if short on time.

Sweat aromatics

Meanwhile, heat a medium saucepan over medium heat and add a drizzle of oil (about 1 tsp). Add 1/2 cup diced onion and cook until translucent, 4–5 minutes. Add 1 tbs sliced fresh ginger and 1 smashed garlic clove and cook 30–60 seconds until fragrant, stirring so the garlic doesn't color.

Simmer and blend

Add the roasted carrots to the saucepan with 2 cups stock, 1 tsp salt and 1/4 tsp pepper. Bring to a simmer and cook 5 minutes to marry flavors. Remove from heat and let cool slightly. Transfer to a blender (or use an immersion blender in the pot) and puree until very smooth. If using a blender, blend in 1 tsp orange juice for brightness and 2 tbs heavy cream or crème fraîche for silkiness. Taste and adjust seasoning.

Finish soup

If soup is too thick for shooters, thin to the desired viscosity with extra warm stock or water so it pours easily (aim for about the thickness of heavy cream). Keep warm over low heat or in a thermos for service.

Reheat the gougères briefly in a 200°F (95°C) oven for 2–3 minutes if they have cooled, to warm the pastry without collapsing. Place 24 gougère shells on a serving tray or in shooter glasses if you prefer to serve the soup in small cups with gougères on top.

To assemble shooters, either: a) pour or syringe about 1 tablespoon (approximately 1 tsp x 24 = 24 tsp total from the ingredient measure) of hot soup into each gougère through the hole you made earlier, filling them almost to the top but not overflowing; or b) place a small shot glass on the tray, pour 2–3 ounces (about 1/4 cup) of soup into each glass and top with a gougère perched on the rim.

Garnish each filled gougère or shooter with a small sprinkle of the reserved grated cheese and a few chopped chives or a microgreen. Serve immediately while warm so the contrast of silky soup and cheesy puff is enjoyed.