nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Oil/Vinegar Garnish for Sweet Bell Pepper Soup

robert.c.brown15

Hi All,

I just made a really good and simple bell pepper soup. It contains bell peppers, cream, salt, and lemon juice.

I'm trying to think of a garnish of oil or vinegar to go with it and am looking for some direction. I first thought of a basil oil, which I could make. Then I thought of a balsamic vinegar or balsamic vinegar reduction, which I have.

I tried it with the balsamic vinegar, and while it wasn't bad, I realized I already had acidity within the soup from the lemon. Do you think basil oil would work well? A different herb oil?

Thank you for your suggestions!

Find more posts tagged with

Recipes Q's

Comments

robert.c.brown15

I did a taste test today in prep for tomorrow. The chive oil works. It is very subtle, but flavor-wise it works. Also adds a fantastic contrast of color compared to the yellow/orange color of the soup. Add in the crispy bacon lardons and it really works. I'm not sure the chive oil is the winner for good, but for right now and tomorrow night it will work out great.

robert.c.brown15

Good point about the adding fat part of it. I didn't think of that. It is a cream based soup so there is already a good amount of fatty mouth feel to it. I think I'm going to give it a trial run on Thursday and see what I think. I don't mind making herb oils as they can be fun to play with in other dishes.

Brendan_Lee_56950

When i'm garnishing with oil I'm typically doing it to add a bit of fat to let the flavors linger on the palate a bit longer and since it's going to be uncooked I like to use basic but high quality olive oil in almost all cases. Flavored oils I tend to think of as being almost a sauce

robert.c.brown15

Interesting. Since posting, I've made my way to thinking of doing a chive oil with a few bacon lardons as garnish.

Edit: I'm using this herb oil to introduce a bitter component. I haven't had chive oil in awhile but if I'm missing a much better bitter (ha!) herb choice please let me know.

Brendan_Lee_56950

I would go for a really top notch peppery extra virgin olive oil and call it a day.