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Enriching Garnish

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By Michael Ruhlman

Published 2011

  • About
One of the pleasures of soups is that they are both lean and satisfying. But on occasion a soup might need an additional something, a soupçon of richness to balance the lean and clean. A common garnish is a tart dairy product such as sour cream or crème fraîche. These add acidity and richness along with some visual contrast. Flavorful oils make visually enticing garnishes—olive is the most common, but a range of delicious nut oils is now available to cooks. A less common enricher for soups, and one that has a powerful impact on flavor, is grated Parmigiano-Reggiano—it adds richness and a serious flavor kick.

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