Garnishes and Embellishments

Part of the pleasure of soup-making is the opportunity the finished ‘canvas’ provides to turn even the most modest soup into a minor work of art. Almost anything goes, but there should always be a point to the garnish. It must relate in some way to the taste and/or the aroma, as well as to the visual appeal of the soup.

For example, a simple broth can be dramatically changed with a garnish of chopped fresh tomato and a scattering of chopped fresh herbs. Similarly, a smooth puréed soup looks stunning when garnished with a swirl of a contrastingly coloured purée. Texture can be introduced with scraps of grilled bacon, crunchy croûtons or with a mound of super-fine, deep-fried pasta, vegetables or crisps, balanced on a spoonful of cream or yogurt. Equally, a selection of complementary garnishes can be served at the table for guests to make up their own compositions.