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Фотокулинар »   Food Dictionary »   Garnishes for Soups
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Garnishes for Soups
One of the simplest garnishes for soup is a tablespoon of salted whipped cream sprinkled with a dash of paprika or a little parsley chopped very fine.
Eggs are used as garnishes of soups in the form of a baked custard cut in fancy shapes, or as egg balls. The whole yolks poached in salted water just below the boiling-point may be used; one yolk is served with each plate of soup.
Noodles, tapioca, spaghetti or macaroni cut in fancy shapes or quenelles make simple and attractive garnishes for soup.
Cooked vegetables cut in thin strips or in Julienne style or in fancy shapes or slices, are often used to add color, flavor and nutritive value to a soup.
Soups may be garnished also with cubes of bread or puff paste buttered and browned in the oven or fried in deep fat.

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