Garnishes are a game-changer when it comes to a pureed soup. What could pass easily as baby food, becomes something much more substantial and more interesting to eat when you add lots of little bobs and bits. I’ve noticed, when I’ve gone out to fancier meals, that pureed soups are almost always presented as a separate entity from the garnishes: you receive a bowl with lots of stuff in it and then a waiter pours the soup on top. Why can’t we do the same thing at home? I’m here to tell you that you can.