Add Some Crunch

For contrasting texture and a flavour boost, try crumbling over leftover crispy bacon or pancetta, or fry breadcrumbs and crushed garlic in olive oil until crisp and scatter over the hot soup. Quickly-toasted pumpkin seeds or slivered almonds also work a treat, as will a crushed-up pinch of your favourite ‘posh crisps’! 

Drizzles and Oils 

For effortless luxury, drizzle a little truffle oil or extra-virgin olive oil over the top of each bowl before serving. Or, if you have time, you could make a quick herb oil by whizzing a washed and roughly chopped bunch of soft herbs (e.g. parsley, coriander, dill or just a combination of whatever you have to hand) in a blender with olive oil, a splash of cider vinegar or lemon juice and a pinch of salt and pepper. 

Luxury Croutons

Take your croutons to the next level; tear slices of rustic bread into bite-sized pieces, then toss in a little olive oil until lightly coated. Space evenly on a baking tray, then scatter with a sea salt and freshly-ground black pepper and cook at 180⁰C (Gas Mark 4) for five minutes or until just starting to turn golden. Take the tray out of the oven, carefully turn over the hot bread, then scatter over a handful of your choice of crumbled or grated cheese (we like Devon Blue or Parmesan) and return to the oven until the cheese is melted and golden. Serve at once on top of the hot soup. 

SEAFOOD ALTERNATIVE:  Greendale Shellfish Bisque Made by hand at the Farm Shop to a traditional recipe. Heat and serve as it is, or top with a splash of single cream or crème fraiche and garlic croutons.