i'd like them to be more interesting than just plain croutons or sprinklings of chopped fresh herbs and something to make the soup more interesting and presentable in favour of impression
for certain vegetable soups i like to make deep fried garnishes of vegetables in batter for example i would take little florets of broccoli/cauliflower and dip them in a batter of (soda water, self raising flower, seasoning, and some chopped herbs such as parsley to add some colour), deep fry them individually and use them to garnish the soup with, the good thing about the batter is that it enables the florets to float on top of the soup without sinking. even deep fried diced vegetables such as Carrots, parsnips, Celariac will be good too.
have thought about maybe using a Chiffonade of leafy vegetables such as Cabbage or lettuce; or crispy deep fried Julienne of leek; or fried matchstick root vegetables in battered clumps, or like game chips without batter
mini cheese scones is also another idea i came across to go with onion soup i think it was; also mini horseradish dumplings for a similar soup recipe.
yesterday made some awesome little choux buns with tomato puree and fresh chopped basil to go with a tomato soup i made... basically i made the choux paste as normal but before adding the eggs i mixed in a tablespoon of pureed tomatoes and fresh chopped basil.
egg royal i made recently to garnish a julienne consomme, which consisted of equal quantities of egg and milk beaten seasoned and strained then baked in dario mulds in a bain marie, left to cool and then diced into cubes.
would like to try a vegetable fritter garnish cooked like a pancake and then chopped into shapes diced or rounds
just a few ideas