Garnishes should look attractive, be edible and complement the flavor of the
soup. Some typical examples include a sprinkling of fresh herbs or spices on a
thick, rich soup, or more robust croutons or cheese on a lighter soup. Here are
some more ideas:

• Whole sprigs of herbs, such as basil, dill, marjoram, mint, parsley, or
  thyme, or chopped leaves.


• Shredded lettuce, cress, scallions or watercress, or diced or sliced raw
  vegetables, such as cucumber or tomato.


• Chopped, shredded or sliced vegetables, blanched or cooked, such as
  cabbage, carrot, zucchini, leek, mushroom or green beans.


• Whole edible perfumed flowers, such as borage, chive and thyme, or
  marigold petals.


• Croutons of fried bread or toast, slices of French bread, dumplings.


• Cream, sour cream, fromage frais or natural yoghurt, swirled on in an
  attractive pattern.


• Cooked and finely chopped or shredded meat, ham or poultry, or pieces of
  crispy bacon.


• Thinly shredded smoked salmon, smoked trout or salmon roe.

** Asian Recipes **