This is where you want to use that really fantastic bottle of extra-virgin olive oil that you've been saving for a special occasion. Trust us, a little drizzle of that liquid gold in each bowl will take your soup to the next level. Have you ever tried this?
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
Related: Soup's On! 7 Ways to make Any Soup Creamier
(Image: Pornchai Mittongtare/Bon Appétit)
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I do this a lot! I picked up the tip from Heidi at 101cookbooks and her Orzo Soup (which I make weekly), though she uses this trick a lot in other recipes too. It makes the soup taste so luxurious.
i used to get a polenta soup from a local deli and they'd add cheese and drizzle of olive oil to the top. so good!
This is always a wonderful way to add a nice punch to a soup.. I love adding flavored oils onto of soups... like chili garlic olive oil or a fabulously decadent white truffle oil!
My husband and I started doing this ever since we visited Italy over a year ago. We also drizzle a little on top of just about any pasta dish we eat. It really does add great flavor.
I love to make simple infused oils to drizzle over soups. It really complements and brings out the flavors in the soup, like the marjoram oil in this Roasted Chestnut Bisque. http://bit.ly/ecTVxK