Garnishes and accompaniments for soups
November 17, 2008
Here is the list of some garnishes and accompaniments for soup that add more taste to your otherwise some dull and boring soup recipe.
Croutons:
For preparing croutons, remove the crusts from the slices of stale white bread and cut the bread into cubes. Shallow fry these cubes in shallow or deep fat or oil and butter, until they turn golden brown.
Puff triangles
For preparing puff triangles, roll bought puff pastry out to 7-millimeter thickness and cut into triangles. Cut the top lightly with a knife, brush with beaten eggs, and bake as directed on the packet. Serve hot, to be buttered liberally.
Cheese toast
The basic idea behind the accepted French onion soup can be adapted for use with other soup. Take slices of crusty bread and toast on one side, spread the other side with grated cheese and grill until it bubbles slice, arrange in soup bowls and pour the soup over.
Bread and garlic
Instead of serving pre-prepared garlic warm a crusty loaf of bread, slice at the table and serve with a bowl of butter that has been impregnated with garlic and chopped herbs.
For preparing soup dumplings, take 100 gm butter, 60 gm plain flour, and 100 gm boiling water, 2 eggs, salt, and 1 tsp sugar. Melt the butter and stir in the flour. Add the baling water and beat over gentle heat until smooth. Chill in the refrigerator and then beat in the egg-yolks, salt and sugar. Have ready a pan of boiling water. Drop the batter mixture into boiling water by tsp and simmer until the dumplings rise to the surface. Remove. Add at the last minute to any soup that suits the addition of dumplings.
hope the above soups garnishes and accompaniments add more taste to your soup recipes.
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