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
- Croutons of fried bread or toast, slices of French bread, dumplings.
- Cream, sour cream, fromage frais or natural yoghurt, swirled on in an
- Cooked and finely chopped or shredded meat, ham or poultry, or pieces of
- Thinly shredded smoked salmon, smoked trout or salmon roe.
** Asian Recipes