Meat Garnish

Meat, in all its forms, makes a powerful and substantial garnish. If soup were a chess board and garnishes the pieces, meat would be a rook. Chicken in a chicken soup, shredded beef in a beef soup, and sausage in just about any kind of soup can’t be beat. Don’t limit yourself to the standard use of leftovers (though that’s a fabulous way to make use of food). Meat attached to bone is a fine addition—not only are spareribs in a soup great to eat, but they add flavor and body. Skinless chicken wings, sautéed with the onions, would make a flavor-enhancing garnish. Finer cuts work well—if you cut your own beef tenderloin, you’re left with a lot of trim, which can be diced and added raw to a hot beef soup. Pot-au-feu is a soup-as-meal with meat at its center.