Use cookie cutters to customize croutons for the holidays.
Recipe: Cauliflower Soup
With Paprika Croutons & Cocoa Brown Butter
Here’s a rich, velvety soup that combines savory chocolate and smoky paprika to make a lovely first course for a romantic Valentine dinner. Or, change the shape of the crouton and enjoy it anytime. The recipe, which includes cacao nibs, is courtesy of one of our favorite chocolatiers, Woodhouse Chocolate, a NIBBLE Top Pick Of The Week.
For Cocoa Brown Butter
- 1/4 cup butter
- 1 tablespoon cacao nibs
For Paprika Croutons
- 1/4 cup olive oil
- 2 large garlic cloves
- 1 teaspoon paprika, preferably smoked paprika
- Fine sea salt
- French bread, thickly sliced
- 2 large shallots, minced (about 3/4 cup)
- 2 tablespoons butter
- 1/2 teaspoon fine sea salt
- 1 pound cauliflower, chopped into roughly 1/4 inch pieces
- 1 tablespoon butter
- 1/2 cup dry white wine
- 2 cups chicken broth
- 1/2 cup heavy cream
Cocoa Brown Butter
Heat 1/4 cup butter and 1 tablespoon cacao nibs in a small saucepan over low heat, stirring occasionally until the butter solids turn toasty brown.
Set aside until ready to use.
- Infuse 1/4 cup olive oil with 2 large garlic cloves, smashed with the side of a chef's knife, 1 teaspoon paprika and 1/2 teaspoon fine sea salt.
- Heat over low heat until garlic starts to sizzle. Remove from heat.
- Brush the paprika oil on thinly sliced French bread cut to the shape and size you like on your soup. For a special holiday touch, use theme cookie cutters to create seasonal shapes. Bake at 325°F until crisp (about 15 minutes).
- In a large saucepan, melt the 2 tablespoons butter over medium heat. Add the shallots and salt and sauté until shallots are almost tender (about 2 minutes).
- Add the third tablespoon of butter and the cauliflower. Sauté a few minutes more, then add the wine. Reduce the liquid by about half, then add the chicken broth. Bring to a simmer and cook until the cauliflower is tender (about 5 minutes).
- When the cauliflower is tender, purée the mixture in a blender or food processor.
- Push the mixture through a sieve into a clean saucepan. Add the cream, add salt if necessary.
- To serve, divide the soup into four warm soup bowls. Drizzle the cocoa butter over the soup. (If you don’t want the crunch of the nibs, strain them out before drizzling.)
- Place a paprika crouton on top of each bowl and serve.
Recipe and photo © Woodhouse Chocolate. All rights reserved. Other material
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