Starches and vegetables used as garnishes should be cooked separately ,reheated and placed in the soup bowl before the hot soup is added. 

Garnishes should be cooked just until done;meat and poultry should be  tender and falling apart. 

In garnishing siup, the meats and vegetables used should be neatly cut into an appropriate and uniform shape and size. 

Julienne cuts of poultry or ham, sliced sausage,croutons,grated cheese or bacon bits are good garnishes for purée soups. 

Items such as crunchy croutons pr oyster crackers, or crispy crumbled bacon on a cream soup, or diced meat in a chowder soup add a textural variety that makes the final product more appealing. 

Garnishes should be unattractive. 

The temperature for hot clear soups should be 240 degree farenheit.

Standard portionfor appetizer soup should be 6 to 8 ounces or 200 to 250 ml

Standard portion for main course portion should be 10 to 12oz or 300-400ml

Standar quality for cream soup should be too thick and too heavy.