Garnishing & Finishing

The garnishes should be hot when they are added to the soup. In order to enrich the flavor of the soup, the garnishes should be reheated in the liquid that is flavorful. As per the needs of the kitchen, cream soups can be garnished and finished in batches or according to individual portions. The garnish should be fully cooked and well seasoned. As garnish ingredients are not simmered in the soup, this step should be done as an individual operation.

The garnish should be seasoned and heated and then added to the soup. If required, the soup may be served immediately in heated cups or bowls. A cold cream soup may be finished with chilled cream. The seasoning can be adjusted, and chilled garnish may be added. More seasoning is required in cold soups than the hot versions. Cold soups can be served in chilled soup plates, cups or bowls.

The quality of the finished cream soup should be evaluated. With a rich flavor, a good cream soup should balance the main ingredients, support finishing and aromatic flavors, have a smooth and velvety texture, and a consistency that is slightly thickened resembling heavy cream.

Cream soups that are very thick often taste and feel pasty due to excess thickener or if it is overcooked. If the color and flavor do not look or taste right, then too much liquid may have been added, if the ingredients were overcooked or if the quantity of the main ingredients was not enough. If too much cream is used, the primary taste would be hidden, and the major flavor of the soup would be taken away.