Garnishes for Soups Recipe ingredients

To prepare this Garnishes for Soups Recipe, first one of the simplest garnishes for soup is a tablespoon of salted whipped cream sprinkled with a dash of paprika or a little very finely chopped parsley.

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 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 also be garnished with cubes of bread or puff paste buttered and browned in the oven or fried in deep fat.