Tips on Garnishing Soups
The flavor of almost any soup could be enhanced by adding a splash of color and some extra flavor. Although garnishing requires very little extra effort, it does deliver a big payoff. Always try to keep the garnishing for soups as simple as possible. The garnish does not have to be an ingredient in the soup, but it should complement all the flavors, and often the simplest of ingredients are the best. Clear and cream soups are most suitable for more elaborate garnishes, while chunky soups are better finished with simple touches, such as finely chopped herbs or freshly grated cheese. Here are some ideas of simple garnishes to enhance the flavor of your soups.
- Fennel fronds.
- A single spring of herbs.
- Small celery leaves.
- A light sprinkling of ground spices tapped off the end of a pastry brush.
- Lightly roasted sesame or pumpkin seeds.
- Coarsely crushed peppercorns or coriander seeds.
- Grated citrus zest.
- Flaked white crab meat.
- A single prawn in the shell.
- Petals from edible flowers such as pansy, rose or violet over a chilled fruit soup.
