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[1] A simple garnish of basil oil droplets, a drizzle of chile oil, and chopped cucumber (Abacus Garnish).
[2] Turn the surface of the soup into a work of art (photo © Botanica Restaurant | Los Angeles).
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Take a minute to garnish, and a bowl of soup will never be “just a bowl of soup” again. Just use one or more of these garnish groups, mixing and matching as appropriate for the recipe:
Bread: Artisan bread, crackers, croutons, flatbread, pita, toast.
Dairy: Crème fraîche, grated/shaved cheese, heavy cream, sour cream, yogurt, quark.
Herbs & Spices: Fresh herbs taste best, but dried herbs as a backup.
Fruit: Apple slices, dried berries and cherries, fresh berries, grapes, lemon and lime slices, melon balls, pear slices, diced pineapple.
Vegetables: Cooked or raw to match the soup, e.g. a broccoli floret or carrot slice atop broccoli or carrot soup.
> Read the full article, with suggestions for 21 different soups.
> The history of soup.
> The different types of soup: a photo glossary.
> The year’s 18 soup and stew holidays.
> Find garnish ideas for other types of food in our article, Garnish Glamour.
[3] A broad-rim bowl affords a platform for garnishes (photo © Seviche Restaurant | Louisville).
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