{"id":2046,"date":"2016-02-18T20:56:14","date_gmt":"2016-02-18T19:56:14","guid":{"rendered":"https:\/\/ingmar.app\/blog\/?p=2046"},"modified":"2016-02-18T20:56:14","modified_gmt":"2016-02-18T19:56:14","slug":"9-crunchy-soup-toppings-for-velvet-textured-soup","status":"publish","type":"post","link":"https:\/\/ingmar.app\/blog\/9-crunchy-soup-toppings-for-velvet-textured-soup\/","title":{"rendered":"9 crunchy soup toppings for velvet textured soup"},"content":{"rendered":"<p><a href=\"https:\/\/ingmar.app\/blog\/wp-content\/uploads\/2016\/02\/Soup-with-jerusalem-artichoke2.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-large wp-image-2051\" src=\"https:\/\/ingmar.app\/blog\/wp-content\/uploads\/2016\/02\/Soup-with-jerusalem-artichoke2-1024x768.jpg\" alt=\"Soup with jerusalem artichoke\" width=\"1024\" height=\"768\" srcset=\"https:\/\/ingmar.app\/blog\/wp-content\/uploads\/2016\/02\/Soup-with-jerusalem-artichoke2-1024x768.jpg 1024w, https:\/\/ingmar.app\/blog\/wp-content\/uploads\/2016\/02\/Soup-with-jerusalem-artichoke2-300x225.jpg 300w, https:\/\/ingmar.app\/blog\/wp-content\/uploads\/2016\/02\/Soup-with-jerusalem-artichoke2.jpg 1440w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/p>\n<p>I have started to like soup! It feels so much more like a real meal when doing creamy velvet textured soup. Using up those ingredients that soon expire is perfect for this kind of soup.<\/p>\n<p>I usually experiment with root vegetables, pumpkin and fruit. Chop them up, fry a while on high heat, then add bouillon to merely cover the ingredients. Let it simmer until ingredients are softened then mix with a hand mixer until there are no chunks left. Add cream or coconut milk, season, stir and you are ready to serve. So delicious and even the favorite food of my 2 year old! But it does get a bit boring eating the same texture spoon after spoon so some crunchy soup toppings is a nice contrast.<\/p>\n<h2>Crunchy soup toppings to add texture to velvet textured soups:<\/h2>\n<ol>\n<li>Parmesan crisps\n<ul>\n<li>Grate parmesan cheese, heat up the oven to 175\u00b0C (350\u00b0F) , line a baking sheet with parchment paper. Place a tablespoon of cheese 3 cm (1 inch) apart on a lined baking sheet. Bake for around 5 minutes, or until golden brown. Let cool to firm up before removing.<\/li>\n<\/ul>\n<\/li>\n<li>Croutons\n<ul>\n<li>Cut bread (preferably stale bread) in equal size chunks, fry in butter or oil and be careful not to burn them. <a href=\"http:\/\/www.thekitchn.com\/how-to-make-croutons-for-soups-and-salads-cooking-lessons-from-the-kitchn-192338\" target=\"_blank\" class=\"broken_link\">Detailed tutorial here.<\/a><\/li>\n<\/ul>\n<\/li>\n<li>Parma\/pancetta crisps\n<ul>\n<li>Bake in the oven until dried, let it cool then break in smaller pieces<\/li>\n<\/ul>\n<\/li>\n<li>Crumbled bacon\n<ul>\n<li>Fry until bacon becomes hard, cool on a paper towel, then break\/crumble to smaller pieces<\/li>\n<\/ul>\n<\/li>\n<li>Crumbled and fried sausage\n<ul>\n<li>Start with removing the casing of the sausage, then crumble it and fry until crisp<\/li>\n<\/ul>\n<\/li>\n<li>Grilled halloumi bites\n<ul>\n<li>Cut halloumi to smaller cubes, then fry until golden<\/li>\n<\/ul>\n<\/li>\n<li>Toasted nuts and seeds\n<ul>\n<li><a href=\"http:\/\/www.mybakingaddiction.com\/how-to-toast-nuts-tutorial\/\" target=\"_blank\">How to toast nuts tutorial<\/a><\/li>\n<\/ul>\n<\/li>\n<li>Crispy shallots\n<ul>\n<li><a href=\"http:\/\/www.epicurious.com\/expert-advice\/how-to-make-crispy-shallots-article\" target=\"_blank\">How to make crispy shallots<\/a><\/li>\n<\/ul>\n<\/li>\n<li>Fried or deep fried vegetables\n<ul>\n<li>Save some of the vegetables used in the soup. Chop thinly and fry until crisp. Or chop a little larger pieces if you deep fry it in oil.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n<h2>Other soup toppings and garnishes:<\/h2>\n<ol>\n<li>Pickled vegetables<\/li>\n<li>Minced olives<\/li>\n<li>Olive oil<\/li>\n<li>Fresh herbs<\/li>\n<li>Pesto, chermoula, etc<\/li>\n<li>Yoghurt, sour creme or cr\u00e8me fraiche<\/li>\n<li>Crumbled feta cheese<\/li>\n<\/ol>\n<p><a href=\"http:\/\/www.cheaprecipeblog.com\/2014\/09\/80-creative-soup-toppings\/\" target=\"_blank\">Here are some more detailed ideas for soup toppings <\/a><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I have started to like soup! It feels so much more like a real meal when doing creamy velvet textured soup. Using up those ingredients that soon expire is perfect for this kind of soup. I usually experiment with root vegetables, pumpkin and fruit. Chop them up, fry a while on high heat, then add&#8230;<\/p>\n<p><a class=\"more-link\" href=\"https:\/\/ingmar.app\/blog\/9-crunchy-soup-toppings-for-velvet-textured-soup\/\">Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":2051,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":""},"categories":[22,4,31],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.11 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>9 crunchy soup toppings for velvet textured soup<\/title>\n<meta name=\"description\" content=\"Some crunchy soup toppings is a nice contrast to a creamy velvet textured soup. 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