Dusting croutons with unsweetened cocoa adds a flavor dimension to creamy soups. Photo by AGFoto| IST.
Truffled Cocoa Croutons For Pumpkin Soup & Other Creamy Vegetable Soups
This recipe comes from Woodhouse Chocolate, a NIBBLE Top Pick Of The Week. Proprietors John and Tracy Anderson use these croutons in their pumpkin soup (recipe on previous page). But they’re delicious with any creamy vegetable soup.
- 2 tablespoons butter
- 1 cup fresh bread cubes
- 1 tablespoon dark cocoa powder
- 1/4 teaspoon truffle salt (try Casina Rossa truffle salt)
- Heat a small skillet over medium high heat. Add the butter and when it is melted, add the bread cubes and toss them until coated evenly in butter. Don’t get too carried away with the tossing or the bread will end up all over the stove and/or floor.
- Continue to move the bread around until evenly browned and crispy. Depending on your stove head and weight of your skillet, you may need to adjust your flame so as not to burn the bread.
- Put the cocoa powder and truffle salt in a small mixing bowl. Toss the hot bread cubes in this mixture until evenly coated.
- To serve, divide the soup among four soup bowls, Put some cocoa croutons on top and garnish with some toasted pumpkin seeds if you wish.
NOTE: Croutons coated in cocoa will be darker than shown in the photo above.
About Truffle Salt
Truffle salt is a blend of sea salt and summer black truffles. The truffle aroma and flavor is intense, so a little goes a long way.
Truffle salt may seem pricey, but truffles are expensive. However, one small jar lasts a long time. The recipe above, for example, uses just 1/4 teaspoon. Try a pinch on scrambled eggs.
Truffle salt is available at specialty food stores and at Amazon.com.
Get The Pumpkin Soup Recipe
Learn More About Truffles
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