Garnishes for soups
Garnishes should look attractive, be edible and complement the flavor of the
soup. Some typical examples include a sprinkling of fresh herbs or spices on a
thick, rich soup, or more robust croutons or cheese on a lighter soup. Here are
some more ideas:
** Asian Recipes **
soup. Some typical examples include a sprinkling of fresh herbs or spices on a
thick, rich soup, or more robust croutons or cheese on a lighter soup. Here are
some more ideas:
- Whole sprigs of herbs, such as basil, dill, marjoram, mint, parsley, or
thyme, or chopped leaves. - Shredded lettuce, cress, scallions or watercress, or diced or sliced raw
vegetables, such as cucumber or tomato. - Chopped, shredded or sliced vegetables, blanched or cooked, such as
cabbage, carrot, zucchini, leek, mushroom or green beans. - Whole edible perfumed flowers, such as borage, chive and thyme, or
marigold petals. - Croutons of fried bread or toast, slices of French bread, dumplings.
- Cream, sour cream, fromage frais or natural yoghurt, swirled on in an
attractive pattern. - Cooked and finely chopped or shredded meat, ham or poultry, or pieces of
crispy bacon. - Thinly shredded smoked salmon, smoked trout or salmon roe.
** Asian Recipes **
