Free-Cooking-Recipes.info

Garnishing Soups

As delicious as soup is, almost any bowl of soup will be enhanced by an added splash of color or a bit of extra flavor. Chopped fresh herbs are the simplest of all garnishes. Choose an herb that complements the soup's flavor and color. For example, Summertime Corn Chowder is topped with basil, contrasting with its soft ivory hue and also contributing an aromatic touch. Spicy Black Bean Soup is finished with a sprinkling of chopped cilantro, an ideal flavor match. For the best results, chop or snip fresh herbs just before using so they don't darken.

Pureed soups can accommodate other kinds of garnishes. The smooth texture of a pureed bean or tomato soup calls out for a sprinkling of freshly grated Parmesan cheese, crunchy homemade croutons, or crumbled crisp bacon. Pureed vegetable soups are often topped with a drizzle of heavy cream. For a dramatic touch, the tip of a sharp knife can be pulled through the cream to create a marbleized effect. If the flavor of vegetable soup, such as asparagus, would benefit from a hint of acidity, top with a dollop of sour cream, which will slowly melt into the soup, giving it a subtle tangy note.

Storing Soups And Stocks

•  Soup and stock should be quickly cooled before storing in the refrigerator or freezer. To cool down a pot of soup or stock, place the pot in a sink filled with ice water and let stand, stirring until tepid. Or pour the soup into small containers and cool for thirty minutes, then refrigerate.

•  Stocks and most soups freeze well in airtight containers for up to three months. Be sure to leave enough headspace to allow for expansion. Freezing may diminish some of a soup's flavor, so be sure to taste the soup and adjust the seasoning before serving.

•  Soup enriched with cream, yogurt, or eggs cannot be frozen because it will curdle when reheated; the soup base can be frozen, however. Prepare the soup just up to the point of adding the cream, yogurt, or eggs. Freeze like any other soup, then thaw and reheat, adding the enrichment at the last minute-just long enough to heat through. Do not allow the soup to boil, or it may curdle.

This site is for educational purposes only. The information provided should not be used for diagnosing or treating a health problem or disease. If you have, or suspect you have a health problem, you should consult your health care provider.