8/3/2019 Creative Ways to Serve Soup
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Creative Ways to Serve Soup
By Athena Hessong, eHow Contributor
updated May 26, 2011
Print this article
Add creative touches to your soup
service for better visual appeal.
Add flair to a soup course with some imaginative serving
techniques. Soups do not always have to be served in bowls.
Employing different serving vessels and adding finishing touches to
the dish will add a visual appeal to your soup that would be lacking
from simply ladling the soup into a bowl.
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Soup Ingredients
Chicken Dish
1. Hollow Fruit
o For a chilled summer fruit soup, hollow out a large melon, leaving
behind the thick rind to hold the soup. Present individual servings of
chilled gazpacho in hollowed firm tomatoes instead of bowls. For a
crowd, make a warm pumpkin soup and pour it into a hollowed
pumpkin shell for a tureen. These impromptu "bowls" are not
intended as part of the meal, but they require no washing and can
be added to compost heaps once emptied.
Soup Stemware
o Cocktail glasses and wine goblets can create an elegant soup
presentation. Try a seafood soup in a margarita glass with a
cooked and peeled shrimp dangling over the side as a garnish. Bar
glasses should be used for chilled soups since the glass is thin and
hot soups could cool too quickly. Chill the glasses before adding
the cold soup. This will prevent the soup from warming from the
room's temperature.
Two-in-One Service
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o For an eye-catching side-by-side presentation serve two soups in
the same bowl. This is suited only for two thick soups, preferably
with a vegetable puree base. Try vibrant combinations such as
green split pea with a white cauliflower soup or pumpkin bisque
with a bright red pepper soup. Simultaneously pour a single ladle of
each soup type into opposite halves of a soup bowl, creating a
single,sharp border between the two, if done correctly. This
technique may take some practice to get it right, but it will be worth
the effort.
Pitch It
o Present a soup bowl containing only cooked meat or bread. Bring
the heated soup out in a large ceramic pitcher and pour it on top.
For example, place a cooked chicken leg or boneless breast in the
bowl for a chicken noodle soup. This ensures that every one gets
an entire piece of chicken. Instead of placing a toast on top of a
bowl of French onion soup, put the toast at the bottom and pour the
soup on top. As the warm soup breaks down the bread, it will
thicken the soup. Place a mound of shredded, raw vegetables in
the bowl and pour a hot vegetable soup on top. The thin cut of the
shredded vegetables will allow the heat from the soup alone to
cook them through to tenderness.
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