Dairy is another option to use when garnishing your soup. Standard options include sour cream on a black bean soup or topping a soup off with yogurt or some cheese. Another option is to use crème fraiche. I've heard a little something about this product they call crème fraiche for some time now. It was supposed to be topped off on this chilled edamame soup but I couldn't locate it anywhere, then I heard about it in this chesnut soup. Apparently all the rage, it is made up of a special bacteria that gives it a sour taste that is widely found in Europe and throughout speciality stores in the states. For this garnishing post, I attempted to make my own crème fraiche from a recipe I found on Joy of Cooking. Here's the recipe and my reaction to this experience:
prepping the heavy whipping cream
buttermilk in the tablespoon
Reprinted from Creme Fraiche by Stephanie Jaworski as featured on the Joy of Cooking
1 cup (240 ml) heavy whipping cream
1 tablespoon buttermilk
Note: If possible, use pasteurized heavy whipping cream, as ultra pasteurized will take longer to thicken.
Creme Fraiche: In a medium saucepan over low heat, warm the cream to 105 degrees F (40 degrees C). Remove from heat and stir in the buttermilk. Transfer the cream to a large bowl and allow this mixture to stand in a warm place, loosely covered with plastic wrap, until thickened but still of pouring consistency. Stir and taste every 6 - 8 hours. This process takes anywhere from 24 to 36 hours, depending on your room temperature. The creme fraiche is ready when it is thick with a slightly nutty sour taste. Chill cream, in the refrigerator, for several hours before using. Creme fraiche may be made and stored in the refrigerator for up to 10 days.
Finished Product-the Crème FraicheOTHER DAIRY PRODUCTS FOR SOUPS GARNISHES
- Greek yogurt
- Sour cream
- Shredded cheese such as cheddar
- Crumbly cheese such as goat, gorgonzola, or feta
- Grated parmesan
- Ricotta cheese