I have started to like soup! It feels so much more like a real meal when doing creamy velvet textured soup. Using up those ingredients that soon expire is perfect for this kind of soup.
I usually experiment with root vegetables, pumpkin and fruit. Chop them up, fry a while on high heat, then add bouillon to merely cover the ingredients. Let it simmer until ingredients are softened then mix with a hand mixer until there are no chunks left. Add cream or coconut milk, season, stir and you are ready to serve. So delicious and even the favorite food of my 2 year old! But it does get a bit boring eating the same texture spoon after spoon so some crunchy soup toppings is a nice contrast.
Crunchy soup toppings to add texture to velvet textured soups:
- Parmesan crisps
- Grate parmesan cheese, heat up the oven to 175°C (350°F) , line a baking sheet with parchment paper. Place a tablespoon of cheese 3 cm (1 inch) apart on a lined baking sheet. Bake for around 5 minutes, or until golden brown. Let cool to firm up before removing.
- Cut bread (preferably stale bread) in equal size chunks, fry in butter or oil and be careful not to burn them. Detailed tutorial here.
- Parma/pancetta crisps
- Bake in the oven until dried, let it cool then break in smaller pieces
- Crumbled bacon
- Fry until bacon becomes hard, cool on a paper towel, then break/crumble to smaller pieces
- Crumbled and fried sausage
- Start with removing the casing of the sausage, then crumble it and fry until crisp
- Grilled halloumi bites
- Cut halloumi to smaller cubes, then fry until golden
- Toasted nuts and seeds
- Crispy shallots
- Fried or deep fried vegetables
- Save some of the vegetables used in the soup. Chop thinly and fry until crisp. Or chop a little larger pieces if you deep fry it in oil.
Other soup toppings and garnishes:
- Pickled vegetables
- Minced olives
- Olive oil
- Fresh herbs
- Pesto, chermoula, etc
- Yoghurt, sour creme or crème fraiche
- Crumbled feta cheese