Here's a way to liven up your soups (cus winter is coming...actually its been here all summer)
There is really only so much you can do with liquids!!!!
Actually there is really SO MUCH you can do with liquids.
Since the shape they take really depends on the holding device, start with a fancier looking bowl.
As with all things fancy- the less soup you put the more expensive it looks (and the cheaper it is)
For a modern twist use a small square bowl and only fill it half way.
NEVER FILL SOUP TO THE TOP..SLOPPY LOOKING AND ACCIDENT PRONE!!!
For lunch today I made a roasted red pepper soup (will post recipe soon). The soup itself looks unappealing. It's one colour and could pass for a V8.
To bump up the appeal always add a garnish that differs from the overall colour.
Red soups go well with white. Tomato, Pepper, Goulash soup etc.. are all improved with a touch of white- preferably a crumble of goat cheese or a dollap of sour cream for Goulash.
Note: to go the extra mile, add a touch of goat cheese into your soup, until it melts a little bit, and then swirl it around with a tooth pick for a pretty design.
For Entertaining CROSTINIS always impress.
You can use any bread whether fresh or slightly stale (not mouldy though, unless you want to pass it for blue cheese)
Simply heat the oven to 350 degrees F, slice a small portion of bread, drizzle it with olive oil and top with mozzerla. Slip the bread into the oven for 15-20 minutes, or until ooey gooey.
Once the soup is plated simply let your bread boat float on top.
To bump up the appeal always add a garnish that differs from the overall colour.
Red soups go well with white. Tomato, Pepper, Goulash soup etc.. are all improved with a touch of white- preferably a crumble of goat cheese or a dollap of sour cream for Goulash.
Note: to go the extra mile, add a touch of goat cheese into your soup, until it melts a little bit, and then swirl it around with a tooth pick for a pretty design.
For Entertaining CROSTINIS always impress.
You can use any bread whether fresh or slightly stale (not mouldy though, unless you want to pass it for blue cheese)
Simply heat the oven to 350 degrees F, slice a small portion of bread, drizzle it with olive oil and top with mozzerla. Slip the bread into the oven for 15-20 minutes, or until ooey gooey.
Once the soup is plated simply let your bread boat float on top.
DONE!
Yummy!
Cheap!
EASY!
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