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The Globe and Mail

Stuck between two soup choices? Choose them both

Food styling by Heather Shaw/Judy Inc. (www.judyinc.com)

Can't decide whether to serve your grandmother's recipe for cold carrot soup or that green-pea purée you saw in Food &Wine last month? Why choose at all?

For your next lunch or dinner party, make the soup course a course célèbre by ladling two kinds of cold soups into each bowl. The visual effect, akin to a Rothko on a plate, will be just as fresh as the contents. And any combo of cold, single-tone purées, from vichyssoise to borscht, will do.

Chef Michael Tong is the owner of Toronto's Sublime Catering.

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