Many people don't eat a baked potato without a pat of butter or a sprinkle of good cheese. Others wouldn't touch a salad without any salad dressing. In my house, we're pretty adamant that soup should have a little something on top, too. It can be as simple as a dollop of sour cream or a sprinkling of parsley. It can be as traditional as baked croutons. Or it can be a little more interesting and inspired. Since this is Soup Week on the Kitchn, it seemed appropriate to dive right in with what excites us when it comes to what to put on top of your soup. Because so often that really rounds out the dish, no? While we love dollops of pesto and sauces, we focused on ideas with a little substance, character and crunch.
Megan is a freelance writer and recipe developer. Her cookbook, Whole-Grain Mornings, will be available in bookstores nationwide Dec/2013. Megan also owns the Seattle-based artisan cereal company, Marge Granola.
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