You don't need much. Just a tablespoon of oil perfumes the hot soup and adds a special richness to each bite. The floating oil looks so fancy as you bring the soup to the table, too!
We've found that this trick is most effective with soups that are fairly lean to begin with, like lentil soup, split pea soup, and other pureed vegetables soups. Extra-virgin olive oil is always a good choice, but it can also be fun to play around walnut oil, truffle oil, or oils that have been infused with spices.
In the picture above is a cauliflower soup that has been drizzled with truffle oil. Who could say no to that?
• Cauliflower Soup with Pecorino Romano and Truffle Oil from Bon Appétit
(Image: Pornchai Mittongtare/Bon Appétit)