I saw that my friend Erin French from the Lost Kitchen in Maine did something with soup that was really interesting. Before she poured the soup into the bowl, she placed delicious garnishes in the center, then poured the puréed soup around the garnishes. I tried the same thing—I put cubed creamy goat cheese, big toasted croutons, and crumbled bacon in the middle of shallow soup bowls and poured the puréed potato fennel soup around it. Now, instead of baby food, each spoonful is a choose-your-own-adventure when the creamy soup combines with each crunchy, flavorful garnish, and it’s never
...more
