These are some nice edible garni for soup, especially the Leek and Winter Squash Soup recipe posted earlier. Taking the time to add a spin like this to your soup can really elevate the dish.
Toasted Cheese Crouton
Manchego is one of my favorite cheeses to use for this crouton. Parmesan or locatelli works well. Use your favorite cheese and think about how the flavor will hit the soup. You need a small baguette, cut on a bias, 1/4 inch thick. Combine 4 T of finely grated cheese with 1 T of softened butter and 1 T of mayonnaise. Yep, mayo. It makes the mixture puff up a bit when baked. Add a pinch of kosher salt. Spread a generous amount of the mixture onto the baguette slices and toast until golden brown.
Herbed Sour Cream
Simply mix finely chopped herbs with sour cream for a tasty dollup to top your soup. 1 T of chopped herbs to a 1/2 cup of sour cream is a pretty good proportion, to be adjusted according to your taste. Add kosher salt and white pepper to blossom the flavors. Chives, Italian parsley and basil work well together. Based on the flavor of the soup, I like to add a touch of fresh mint or cilantro.
If you have a great way to garnish a soup, let us know! Tis’ the season for soup.
