Vegetable Garnish

Vegetables are a primary garnish, contributing flavor, color, and body. Any vegetable can be added to a soup. The only consideration is whether you want to pre-cook the vegetable. Most vegetables are best cooked in the soup; this makes flavor and nutrition sense. If you are entertaining or want the garnish to stand out—diced carrots in a fresh pea soup, for instance—you can blanch and shock the garnish vegetable first. In the Cream of Celery Root Soup, the diced celery root garnish is cooked until tender and the soup is added to it, so that the garnish stands out.