Soups are the New Tapas

Somehow over the past few years, tapas moved from the hip new trend to a way of life. Every hot spot has its own spin on the bites, snacks and nibbles fad. My favorite new small plates, however, are actually small bowls — a trio of soups. It’s an interesting way to spice up what’s almost always the least-anticipated course of a menu.

For a dinner party, I take three different recipes, each unique in color and flavor and present them side-by-side as tastings, using appetizer or dip bowls, shot glasses or those Asian soup spoons you can get by the truckload on Canal Street. The more brightly colored, thick and luxurious the end result, the bigger the oohs and aahs. People don’t really expect too much from a soup, so anything outside of tomato with chives will set a new standard.

For your first run, use easy go-to recipes so the workload is lighter and the outcome — a perfect trio — is pre-destined, barring kitchen disaster. And remember to choose soups with flavorful ingredients that make a big impact, plus work well together.

My current favorite roundup:

Crab and Corn Bisque

• 1/2 cup celery, chopped fine
• 1 to 2 cloves garlic, minced
• 8 tablespoons butter
• 4 tablespoons flour
• 2 cups chicken stock (or shellfish stock from crab legs or lobster tails)
• 1 cup heavy cream (can use half and half, but why?)
• 1 cup milk
• 1 cup corn (can use thawed frozen, canned or fresh)
• 1 1/4 pound crab meat (sub in a portion of lobster if available)
• 1/3 cup sherry
• 1/2 teaspoon lemon-pepper
• 1 teaspoon white pepper
• 1 1/4 cup Parmesan
• 1/2 cup chives, chopped
• salt and pepper to taste

1. Sauté celery in butter, then add green onion and garlic.
2. Stir in flour until blended.
3. Add stock slowly and cook until bubbly.
4. Pour in cream and milk.
5. Stir in crab.
6. Add sherry, seasonings and corn.
7. Use an immersion blender to break up the meat and corn, plus thicken the soup.

Split Pea

This one is based on the eyeball method. Here it goes…

1. Soak the peas overnight until soft.
2. Add either chicken stock or ham hock, salt, pepper, diced carrots, fresh parsley and basil and then garnish with sour cream and thinly sliced green onion tops.
3. Top with optional garnishes like paprika, olive oil, lemon zest, etc.

Butternut Squash

I use Paula Deen’s recipe as a basis then start adding seasonings like nutmeg, cinnamon, etc., because it feels like autumn.