Techniques for garnishing soups

Hey! I'm working on a roasted butternut squash soup recipe at home but can't decide on the best way to garnish it once done. I was thinking of going with some sage and a little bit of cream. What would be the best way to create a swirl of cream on top without it all sinking below the surface? If anyone has tips on how they like to present their soups it would be appreciated! submitted by /u/Devcon4 [link] [comments]

Hey! I'm working on a roasted butternut squash soup recipe at home but can't decide on the best way to garnish it once done. I was thinking of going with some sage and a little bit of cream. What would be the best way to create a swirl of cream on top without it all sinking below the surface? If anyone has tips on how they like to present their soups it would be appreciated!

submitted by /u/Devcon4
[link] [comments]