TLE

6. GARNISHES FOR
THE
PRESENTATION OF
SOUPS

7.  Garnishing is a simple way to make soups feel fresher, more
premium, and more delicious.
 Soup garnishes serve a variety of purposes. They can add color,
texture, and contrast. They can add piquancy. They can identify
the soup. A carrot round notched into a flower shape can let
everyone know that the blob of pale orange purée in front of
them started out as carrots. Garnishes can also create a design
that is visually exquisite

8. In general, heavy and thick soups can take heavy
garnishes such as:
1. Slices of cucumber, tomato, or thin onion rings sprinkled
with herbs
2. Toasted bred slices slathered with melting cheese
3. Vegetable cut outs, strips, and shreds
4. Fried dumplings

9. Creamed and puréed soups, on the other hand, take
more kindly to lighter garnishes such as:
1. Sprinkles of fresh herbs, either chopped or floated gently as whole
leaves (you can also dip herb sprigs in cold water, then dip them lightly
in powdered spices like paprika or turmeric. Refrigerated for a bit to dry,
they look great floated I the soup or topping a dollop of sour cream.)
2. puréed vegetables of contrasting colors and splashed or swirled in
patterns.
3. Croutons, plain or flavored and can be cut out in a shape
4. Vegetables cut paper thin and perhaps sautéed to crispness
(like garlic crisps)

10. Clear broths and consommés, take the lightest hand
of all. Examples are:
1. Long strips of chives or finely shredded herbs.
2. Delicate peels or gratings of colorful vegetables
3. Chiffonades of herbs and greens, stacked and rolled into cigar shapes,
then cut finely crosswise into delicate ribbons of color and flavor.
4. Fried tortilla strips or Chinese noodles.
5. Fried bread squares, or crostini, made by frying ½ inch squares of
bread fried in half-inch of heated olive oil till golden, then drain on
paper towels.

11. HOW TO GARNISH SOUPS
 Soups are served with the different garnishes on top. Below
are some suggested ways to garnish soup;

12. 1. Croutons – it adds a nice, crunchy texture to soups and are
perfect for absorbing flavorful broth.
Ingredients:
• 1 day old baguette, crust removed, cut into ½ inch cube.
• Olive oil, as needed
• Salt and freshly ground pepper, to taste
Procedure:
a) Preheat an oven to 300˚F.
b) On a baking sheet, arrange bread cubes, brush with oil and season with salt and
pepper.
c) Bake until golden at about 15 to 20 minutes. Cool croutons to room temperature
and store in an airtight container until ready to serve

13. 2. Fried Vegetable crisps – float them on top or let them
dangle over the edge for a dramatic presentation.
Procedure:
a) Cut a small butternut squash into wedges.
b) With one of the wedges, use a vegetable peeler and
remove long, thin strips of the flesh inside the squash
to 350˚F, or until a small piece of bread turns brown in
20 to 30 second.
c) Add the vegetable slices and deep-fry until crispy.
d) Remove and drain on crumpled paper towels.
e) Season with salt. Aside from butternut squash, you can use celery root, sweet
potatoes, pumpkin, or beets

14. 3. Herb Chiffonade – a drizzle of flavorful oil and fresh
herb chiffonade add an elegant look to a soup.
Procedure:
a) Drizzle a small circle of oil, such as extra-virgin olive,
pumpkin seed or toasted sesame oil, in the middle of
the soup, and garnish the center with a pinch of the
herb chiffonade.
b) Roll 3 to 10 firm, fresh herb leaves (such as basil, sage,
cilantro, or mint) into a tight cylinder and cut crosswise into thin strips.
Some tasty oil and herb combinations include extra-virgin olive oil and basil,
pumpkin seed oil and sage, and toasted sesame oil and cilantro

15. 4. Toasted Ground Nuts
Toasted hazelnuts are a delicious complement to
butternut squash soup, or you can substitute pecans,
almonds, or walnuts.
Procedure:
a) Sprinkle a small amount decoratively over the
soup just before serving

17. • Corn and shrimp chowder
• Loaded potato soup
• Chicken noodle soup
• Creamy celery soup
• Corn soup with quail eggs
• Cream of asparagus soup
• Homemade cream of mushroom soup
• etc.
Other Examples of soup