This is quite uniform and neat, but I don’t want a stalk in my soup, don’t massively want sauteed leeks just to get caught in my teeth, and definitely don’t want a big piece of curly leaf parsley.
Personally, I’d do a tighter bowl, and top with a single disc of something (crouton or fried potato or an onion petal) and then crispy fried leek and potato shreds on top. Maybe an onion oil if you’re feeling fancy.
kimchimandoo3
Personally, I’m not a fan of inedible garnish. I mean, you could eat the thyme flower with the stalk and the curly parsley but I think you put them as a decoration.
I also dislike the leeks touching up the rim like a creepy, inappropariate uncle at a family gathering.
I think you could achieve greater impact by hiding the leeks and potatoes under the soup and letting the guests find the vegetables under like a little surprise.
With soups like these, I enjoy the ‘plain’ playing style, even if it is just the white vichyssoise and a sprinkling of chives.
The dark croutons are bold and impactful 👍👍
JDHK007
1980 called. They want their curley parsley garnish back
Unfair_Holiday_3549
I’d just keep those crutons as the garnish and get rid of the rest. Maybe chop up the herbs and sprinkle around or, better yet, make a herb oil. Also, there is a little less soup in the bowl.
My 2 cents.
86thesteaks
warning: this is a hyperbolic opinion, i am not really this vexed by your soup.
are your waiters arms gyroscope-stabilised? because how the fuck is that making it to the table unspilled? have you never heard of a soup bowl? Curly parsley and thyme stalk should go in the bin, and they likely will. The inedible thyme stalk what am i to do with that? pick it out with my fingers and get soupy, or awkwardly eat around it?. you don’t need 3 different herb garnishes for a bowl of fucking soup. The leeks are gross looking, touching the side of the plate and half-submerged it calls to mind a blocked plughole in the dish pit sink. The croutons look burnt.
Acid_Monster
Choose the parsley or leave it off. I don’t want to have to fish out a wet leave from my soup. Where am I supposed to put it?
hititwithyourpurse
5 garnishes is going a bit overboard. I think cutting back to croutons and chives is more desireable.
ambienotstrongenough
I first learned of this from Batman Returns.
SousChefMJ
Piggy backing off some other comments I think the chives, croutons only, and adding an oil drizzle would make this seem much more approachable and edible. Right now it looks like you used every disposable garnish in the kitchen with no real sense of balance or purpose.
ChiddyChiddyGangGang
Thank y’all so much!
nem012
So *that’s* why my soup’s always cold! =] Fantastic Job Chef.
mikegotfat
Thyme aside, I want a bowl of this it looks delicious. It also looks like nursing home food
12 Comments
This is quite uniform and neat, but I don’t want a stalk in my soup, don’t massively want sauteed leeks just to get caught in my teeth, and definitely don’t want a big piece of curly leaf parsley.
Personally, I’d do a tighter bowl, and top with a single disc of something (crouton or fried potato or an onion petal) and then crispy fried leek and potato shreds on top. Maybe an onion oil if you’re feeling fancy.
Personally, I’m not a fan of inedible garnish. I mean, you could eat the thyme flower with the stalk and the curly parsley but I think you put them as a decoration.
I also dislike the leeks touching up the rim like a creepy, inappropariate uncle at a family gathering.
I think you could achieve greater impact by hiding the leeks and potatoes under the soup and letting the guests find the vegetables under like a little surprise.
With soups like these, I enjoy the ‘plain’ playing style, even if it is just the white vichyssoise and a sprinkling of chives.
The dark croutons are bold and impactful 👍👍
1980 called. They want their curley parsley garnish back
I’d just keep those crutons as the garnish and get rid of the rest. Maybe chop up the herbs and sprinkle around or, better yet, make a herb oil. Also, there is a little less soup in the bowl.
My 2 cents.
warning: this is a hyperbolic opinion, i am not really this vexed by your soup.
are your waiters arms gyroscope-stabilised? because how the fuck is that making it to the table unspilled? have you never heard of a soup bowl? Curly parsley and thyme stalk should go in the bin, and they likely will. The inedible thyme stalk what am i to do with that? pick it out with my fingers and get soupy, or awkwardly eat around it?. you don’t need 3 different herb garnishes for a bowl of fucking soup. The leeks are gross looking, touching the side of the plate and half-submerged it calls to mind a blocked plughole in the dish pit sink. The croutons look burnt.
Choose the parsley or leave it off. I don’t want to have to fish out a wet leave from my soup. Where am I supposed to put it?
5 garnishes is going a bit overboard. I think cutting back to croutons and chives is more desireable.
I first learned of this from Batman Returns.
Piggy backing off some other comments I think the chives, croutons only, and adding an oil drizzle would make this seem much more approachable and edible. Right now it looks like you used every disposable garnish in the kitchen with no real sense of balance or purpose.
Thank y’all so much!
So *that’s* why my soup’s always cold! =] Fantastic Job Chef.
Thyme aside, I want a bowl of this it looks delicious. It also looks like nursing home food