Inspired soups. Or, ..who says soup is boring?

I do believe that plating food in a creative way is an extra for your "home customers". It's the first thing the family or guests notice when being served. A very good looking dish will result in some "waaaws" but... don't be surprised if there's an unknown obligation attached to your fancy plating; you need to pay even more attention to the flavors than before, when serving dishes that weren't all that nicely presented. The reason is that suddenly everyone on your table will turn into a fierce food critic when you plate creatively!! Not so much critic on the plating but all the more on the taste. Very odd, but you're not making it easy for yourself as a homecook when you plate too smart.

I certainly agree that rustic dishes don't need too much embellishment. Personally I mostly prefer simple white plates and bowls to serve in, it pulls the attention to the food and nothing else. I also prevent to fill bowls and plates too much. However, a bowl with a rustic soup needs to be filled generously. Another suggestion is to use larger plates and bowls than usual and not fill them completely. A hint; nearly all of my own presentations are in... Ikea plates, more specificly the 365+ series designed by Susan Pryke and I love them. They are tough but nice real porcelain available in a wide choice of elements.

And how about soups, maybe a little underrated but with a little inspiration they soon look irresistable... take a look;

Pumpkinsoup (potato, pumpkin, onion).

Look what a slice of finely cut lightly panfried serrano ham does together with a few splashes of sour cream.

Mushroom soup (large button mushrooms that had gone open already, handful of dried porcini, onion, garlic small potato).

Always a good idea; preserve a little ingredients and put gently on top, like a few panfried slices of button mushrooms. Or, how about some of your left-over chicken, shredded?

Mussels soup (juice from cooked mussels, onion, garlic, pastis, cayenne, tomato...).

Instead of adding an ingredient on top of the soup, make something interesting new. Toast made from slice of bread panfried in butter, spread of aïoli, mussels. Don't present it on a small plate. Use a large one or your nice addition will look as if you needed to get rid of it soon.

Watercress soup (leek, potato, lots of watercress added at the very last moment to preserve the green color).

Same thing, add something interesting. Here puff pastry sheet covered with finely chopped bacon and pecorino. Roll dough into a sausage, cut in equal pieces and bake in the oven.

Cauliflower soup with chickensaté (cauliflower, potato, onion, Madras curry)

Who would expect a small saté as an extra? A thin cut of chickenbreast is "zigzagged" on a saté, tarragon and curry and panfried.

Ravioli in a light sauce. Is this a soup? Not really, but it could. (ravioli filled with salmon, tomato/chickenstock/cream sauce,)

Make it look fresh adding a tiny sprig of lemon-melissa and tomato.

Soup balls. Mostly unseen because submerged, but always such a surprise for your kids especially; Soup balls. (minced meat, bit of egg, panko, spices as you like...)

Make tiny balls, simply poach in water for 1 minute. Add to the soup. Very wanted in a simple tomato soup.

Who said soup is boring?