Soup garnish help
I am going to do a Jerusalem Artichoke soup for the holidays, and in the Xmas theme, and I would like to garnish it with a swirl of cranberry and something pistachio.
So I have two questions:
a) what would you do to create a little swirl of cranberry? reduce juice to a syrup?
b)Other than just sprinkling on some pistachios, any other interesting ideas? Might be a good place to get a more salty/savoury bite here since the soup will be creamy (and JA have an inherent sweetness) and the cranberry will be sweet and tart.
Thanks in advance!
How about Red Tortilla Chips as a salty garnish?
And instead of cranberry juice, I would swirl in Sriracha.
I think the chopped pistachios is a nice idea -- it will provide a textural contrast. Maybe some pomegranate seeds can be used instead of cranberry.
make a cranberry coulis--macerated fresh or cooked cranberries pureed then strained. Adjust consistency as needed.
What about pomegranate molasses and/or the fresh seeds (arils)?
I am a huge fan of a crostini or fancy crouton or two with cream soups. Cut baguette on the extreme bias to make longish, politely dippable crostini that open a lot of options for plating/garnishing.
Also be aware that JA's produce gastric distress in many people.
Make some spicy pepitas to add to the top for crunch. If you can find it, pumpkinseed oil swirled on top would be divine. We use it a lot on our creamy soups. I was going to mention pomegranate molasses but someone has already.