• Ingredients: 48
  • Serves: 6

Cream of tomato soup with souffléed cheese toasts with butter, small onion, chopped, celery rib, chopped, dried basil, crumbled between your fingers, pinch of ground cloves, flour, two 15-ounce cans diced tomatoes in puree or juice, pinch of baking soda, vegetable stock or water, milk, sea salt and freshly ground pepper, tomato paste if needed, egg, separated, or 1 egg white only, dijon mustard, pinch of cayenne, grated sharp cheddar cheese, minced scallion or shallot, slices sandwich bread, lightly toasted.


  • 2 1/2 tbsps. butter
  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 1 1/2 tsps. dried basil, crumbled between your fingers
  • Pinch of ground cloves
  • 2 tbsps. flour
  • Two 15-ounce cans diced tomatoes in puree or juice
  • Pinch of baking soda
  • 2 1/2 cups vegetable stock or water
  • 1 1/2 cups milk
  • Sea salt and freshly ground pepper
  • Tomato paste if needed
  • 1 egg
  • 1 tsp. Dijon mustard
  • Pinch of cayenne
  • 1 cup grated sharp Cheddar cheese
  • 1 tsp. minced scallion or shallot
  • 4 slices sandwich bread, lightly toasted

To Finish:

  • Finely sliced chives and chive blossoms
  • Thinly slivered radishes
  • Dill, mint, and cilantro sprigs
  • 1/3 cup shelled pistachios or walnuts

Matzo balls:

  • 4 large eggs
  • 1/3 cup finely chopped leek
  • 1/3 cup chicken fat , melted, cooled
  • 2 tbsps. chicken broth or club soda
  • 1 1/2 tsps. coarse kosher salt
  • 1 tsp. finely grated peeled fresh ginger
  • Pinch of freshly ground black pepper
  • 1 cup unsalted matzo meal
  • Chopped fresh chives

Almond frosting

  • 1 tsp. almond extract
  • 6 drops yellow food coloring
  • Unsprayed mini roses

For strudel and phyllo triangles

  • 3/4 cup hazelnuts, toasted, husked
  • 12 vanilla wafer cookies
  • 12 sheets fresh phyllo pastry or frozen, thawed
  • 1 cup unsalted butter, melted, cooled
  • vanilla ice cream
  • fresh mint sprigs

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote


  1. Step 1 1. Melt the butter in a soup pot over medium heat. Add the onion, celery, basil, and cloves; cook, stirring occasionally, until the onion is limp, about 5 minutes.

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  2. Step 2 Stir in the flour, then add the tomatoes, baking soda, and stock. Bring to a boil, lower the heat, and simmer, partially covered, for 20 minutes.

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  3. Step 3 2. Preheat the oven to 400°F. Return the soup to the pot, add the milk, and season with salt. If the soup is too thick, thin it with additional milk or stock.

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  4. Step 4 If the tomato flavor isn’t as rich as you’d like (if the tomatoes were packed in water instead of puree), deepen it by stirring in a little tomato paste.

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  5. Step 5 3. For the toasts, combine the yolk, if you’re using it, with the mustard and cayenne, then stir in the cheese.

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  6. Step 6 Whisk the white until it holds soft peaks and fold it into the mixture along with the scallion. Spread the mixture on the toasted bread and bake until puffed and golden, about 5 minutes, while you reheat the soup.
  7. Step 7 Serve the soup piping hot, with a piece of cheese toast, cut in half on the diagonal, and fresh pepper ground into each bowl.

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