any recipe. You can season as you go, but you never know
if your soup has the right level of salt until you taste it in its
final form. Now is the time to do that.
Equally important to bring out the best flavor in a recipe
is acid. Because acidic ingredients quickly dull in flavor
when cooked, it’s best to add fresh acid right at the end, just
before serving. For most vegetable-based dishes, lemon
juice or lime juice is a great option, as their aroma
complements vegetal flavors. Other good options would be
a dash of cider vinegar, wine vinegar, or my favorite, sherry
vinegar. The latter goes particularly well with soups made
with plenty of extra-virgin olive oil.
Step 8: Garnish and Serve
Your soup is essentially done at this stage, but a little
garnish never hurt anybody. Here are some options:
- Flavorful oils, like walnut, pistachio, squash seed, or
argan. - Chopped fresh herbs or tender alliums, like parsley,
tarragon, chives, or sliced scallions. - Sautéed vegetables, like mushrooms, leeks, or garlic.
- Nuts, like almonds, hazelnuts, or pine nuts, toasted in
olive oil or butter. - Simple gremolata-style mixtures, like a blend of parsley,
lemon zest, and grated garlic. - Thinly sliced chilies.
- A drizzle of browned butter.
- Dairy products, like sour cream, crème fraîche, or heavy
cream; plain or flavored with spices or pastes. Using a hint