Week 2 – Milk Chocolate Soup

I am all kinds of fail today (and by today, I mean Saturday when I started this post, not Monday when I finally finished and posted it – so more fail).

I’ve been doing pretty well with sticking to my dinner menu this week.  Things got moved around a little bit, but we didn’t get take-out more than the one night we scheduled for.

Tonight’s dinner was a New York strip loin roast with roasted parmesan creamed onions.  Recipes found here and here.

The onions were supposed to be sliced about 1/4 inch thick, so I thought it was the perfect time to pull out my rarely-used mandolin.  The big slice in my palm disagrees.  After I wrapped my wound and finished making dinner, I ordered the Kevlar glove that I’ve had on my Amazon wish list for years.  I also ordered the oven/grill gloves I have on there.  I figured I might as well go all in for hand safety.

This week’s soup had to chill for a couple hours, so I got started on it at the same time I was working on dinner (pre-mandolin incident).

The soup is Milk Chocolate Soup with Pound Cake Croutons, found via Pinterest on the blog Very Culinary.

The recipe called for 4 cups of milk, but you only use 3 cups in the first part.  I hate when recipes are written that way.  Of course, I put all 4 cups in at the start, because that’s the kind of day today was.  We didn’t have enough milk to start over, so I just increased the rest of the ingredients to get my ratios correct.

I also realized just as I finished the soup that the recipe had called for milk chocolate chips and I had used semi-sweet.  True, it’s all that I had on hand, but it wasn’t a conscious decision.

Week 2 ingredients
Yup, that’s a lot of milk!

Needless to say, the end result was not ideal.  It was pretty gross in fact.  So I scrapped it, went to the store for milk chocolate and milk, and started over.

Honestly, even after making it correctly, neither Greg or I was much of a fan.

After the fiasco of the first attempt, Greg thought it might be better to try the soup hot, rather than chilled like the recipe calls for.  So I gave it a shot and split my (correctly made) second attempt in half.  I chilled one half and then served the other half right away.

Served hot, this soup tastes like thick hot chocolate.  I found it weird to eat with a spoon and ended up just drinking it from the bowl.  When it’s served cold, it is more like thick chocolate milk…which is just odd.  Again, I found it easier to drink than to spoon.

Week 2 Milk Chocolate Soup

I also made the pound cake croutons two different ways.  The first time, I thought it would be better to cube the pound cake before baking.  And as far as I’m concerned, I was right.  They were nice and crunchy on the edges but soft on the inside (like those deliiiicious pumpernickel croutons at Ruby Tuesday).  Greg disagreed though and thought the pound cake lost all of its pound cake-y moisture.

The second time, I figured I might as well follow the recipe while I was remaking it, so I baked the slice before cubing.  While the cake kept its moisture better, it also became a sponge for soup and sogged up real quick.  So the first option gets my vote.  Though I don’t think it added much to the soup either way.

The end result is that I would go with hot soup served with crunchy croutons, or no croutons at all.  But really, I would probably skip making this soup all together and just eat the chocolate.

Week 2 a


Milk Chocolate Soup with Cake Croutons

Yield: 8 servings
Prep time: 20 minutes
Chill time: 2 hours

Ingredients

1/4 cup granulated sugar
3 T cornstarch
Pinch of salt
3 cups + 1 cup whole milk
1 1/2 t vanilla
2/3 cup + 1/3 cup milk chocolate chips
4 slices (1/2 inch each) frozen pound cake, thawed
1 T Crisco shortening

Directions:

In a medium pot, whisk together sugar, cornstarch, and salt.  Gradually whisk in 3 cups of milk.
Over medium heat, cook and stir until thickened and bubbly.
Remove from heat and add in the vanilla and 2/3 cup of chocolate chips; stir until melted and smooth.
For chilled version – transfer soup to a large bowl; cover the surface with plastic wrap and chill for at least 2 hours (up to 24 hours).

For the cake croutons, cut slices into 1/2 inch cubes and arrange on a baking sheet.
Bake for 10-12 minutes at 350 degrees, tossing once, until browned.

Place remaining 1/3 cup chocolate chips and shortening in a small bowl and microwave on medium for about 1 minute, stirring once, until melted.  Mix to combine.

To serve, stir remaining 1 cup of milk into the soup.  Ladle into bowls and top with the croutons.  Drizzle melted chocolate on top.

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