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The subject of garnishes/accompniments to stews & soups

kare_raisu Apr 20, 2007 09:33 AM

I am interested in what side dishes or garnishes are traditional and inextractable from serving soup or stew like dishes around the world.

Feijoada seems to be a stellar and unique example in my opinion. There is something quite baroque in the accompniment of orange slices [what an interesting dynamic earthy black beans and bright, acidic oranges!?!], perfectly shredded & crisp fried greens, toasted cassava flour, as well as the different meats laid before you.

Pozole Verde is intriguing as well with the presence of a sheet of chicharron for crumbling over te pepita-based green soup, cilantro, limes.

In Germany I became Introduced to Maggi and since then an addict of the stuff in my soups.

Any other examples?

  1. starlady Apr 23, 2007 06:27 PM

    My faves:
    Truffle oil
    Green Onions
    CHeese
    Sour Cream

    1. chigirl71 Apr 23, 2007 06:22 PM

      Whenever we had homemade lentil soup we always put a little bit of red wine vinegar on it at the table.

      1. Niki in Dayton Apr 23, 2007 05:57 PM

        I'm suprised no one has mentioned gremolata (finely chopped raw garlic, lemon zest, and parsley). It's traditional on top of osso bucco, which is stew (upscale stew, but still stew) in my book...

        1. s
          soupkitten Apr 23, 2007 09:23 AM

          the prune in cock-a-leekie!

          the small slivers of herbed crepe in a classical consomme celestine

          2 Replies
          1. re: soupkitten
            Low Country Jon Apr 23, 2007 10:07 AM

            Hmm, my recipe for cock-a-leekie calls for the prunes to be cooked with the soup. Is it more traditional to have it as a garnish?

            1. re: Low Country Jon
              s
              soupkitten Apr 23, 2007 10:42 AM

              no--you're right--the prunes are supposed to be cooked in the soup-- i took the op's "traditional and inextricable" point and lost the "garnish" thing when cock-a-leekie popped into my harried brain-- i guess i've seen some recipes that omit the prunes or list them as optional, & to me it's not, the big prune at the bottom of each diner's bowl is part of eating cock-a-leekie--

              when serving the soup you're supposed to make sure there is a prune in each bowl, so that nobody winds up "pruneless"-- in this sense i see it an "intextricable," integral part of the soup. i'd be seriously bummed to order some cock-a-leekie and to find myself pruneless when the tureen arrived. :)

          2. Veggietales Apr 21, 2007 06:33 PM

            Filipino Arroz Caldo.

            Add ins: Fresh Squeezed Calamnsi juice, toasted minced garlic, chicharones, fish sauce, green onion.

            1. limster Apr 21, 2007 11:08 AM

              Caramelized shallots are very common added to all sorts of soups in SE Asia.

              1 Reply
              1. re: limster
                chef chicklet Apr 21, 2007 02:42 PM

                tiny chopped tomatoes, avocado, red onions, olives, oh and for me the ultimate, is to float a splash of sherry on top of the cheesey goodnes and crouton sticking upright in my bubbling hot baked french onion soup!

              2. Low Country Jon Apr 20, 2007 03:42 PM

                Some traditinal and not-so-traditional southern soup "garnishes":

                Pepper-vinegar and/or plantation caviar (black-eyed pea relish/salsa) with pot likker
                Dash or even a shot of sherry with she-crab soup
                Crumbled corn bread with Brunswick stew

                1. Will Owen Apr 20, 2007 10:05 AM

                  Menudo typically comes with an assortment of fresh and dried herbs and a wedge of lime, and sometimes chopped onion. Pho always is served with a plate of fresh basil leaves, often supplemented with cilantro and thinly-sliced jalapeños. In the Midwest, beans are almost always accompanied by a bowl of chopped onion, and chili with either saltines or oyster crackers, which old-fashioned folks (such as both of my grandfathers!) would crumble into the bowl, even in a restaurant.

                  1. s
                    soupkitten Apr 20, 2007 10:00 AM

                    the whole lush platter of garnishes to pho, & sauces on the table. . .

                    all the bread soups, most commonly "french onion" but many european soups served over a large crouton. . .

                    1. Sam Fujisaka Apr 20, 2007 09:56 AM

                      Ajiaco, the Bogota version of Colombia's national dish (chicken stew) also has to have a dollop of sour cream, a spoonful of capers, and some sliced avocado.

                      1. m
                        mojoeater Apr 20, 2007 09:50 AM

                        I feel that black bean soup in incomplete without a dollop of sour cream.

                        1. Sam Fujisaka Apr 20, 2007 09:44 AM

                          Bit off topic but related: Peruvian ceviches come with cooked orange fleshed sweet potato, cooked cassava, cooked choclo (large white grained maize), sliced chili (a bell-pepper sized very hot red), sliced red onion (mixed with the fish and lime juice), and chicha morada. To Peruvians and me, each and every one of these accompanyments are 100% necessary. A plate without one of these items would mean having to eat something else entirely.

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