"lemon juice and fresh herbs... I do a little bit of lemon juice at the end and fresh herbs. So either fresh basil [or] fresh parsley. Lemon juice will brighten the savoriness of the broth and richness of creamy or meaty ingredients, while fresh herbs will really add an aromatic depth."
"they tend to have a tinny kind of aftertaste. So to bring up the vibrancy and also make them smell good, just a little bit of fresh lemon and finish it with some chopped herbs. In addition to parsley and basil, de Laurentiis recommends chives and arugula for a spicier finish."
"You can switch up the citrus and herb combinations depending on the soup recipe in question. For example, you can add lime juice and fresh cilantro to a spicy black bean soup or a coconut-based chicken tom kha. Spicy arugula and lemon juice would work well with a rich and hearty Tuscan white bean soup."
Finishing touches elevate soup quality significantly beyond initial preparation. Lemon juice brightens savory broths and rich ingredients, while fresh herbs add aromatic depth. These additions are particularly important for canned soups, which often have an undesirable tinny aftertaste. Recommended herbs include basil, parsley, chives, and arugula. Citrus and herb combinations can be customized based on soup type—lime and cilantro suit spicy black bean or tom kha soups, while arugula and lemon complement hearty Tuscan white bean soup. Calabrian chili offers another finishing option for those preferring spice.
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