Asian Recipes

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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:

  • 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.

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15:22:52 on 10/11/08 by Webmaster - Questions and Answers -