I'm a sweet, cold soup connoisseur lately, so I decided to try my hand at an English fall classic, the butterscotch soup. It was traditionally served preceding a formal dinner, to gird the stomach for the meal ahead and to maintain the balance of the four humors. Lacking concern for my humors (the whole jogging routine keeps them in order), I've been having it for dessert.
Butterscotch soup is poised to be the "it" dessert/app on Fall 08/Winter 09 menus at fine dining establishments across the nation. I'm proud to be the first blogger to post on the subject.
Of course, I can't take all the credit. I mostly followed this Serious Eats recipe. However, I'm not one to settle for mere pudding. How pedestrian! How average! No, count on me to take it to the next level. Here are the modifications I made, all by myself, with no recipe to guide me, to turn it into soup:
- I used skim milk instead of whole, since it was already in my fridge.
- I simmered for only 4 minutes at the end, instead of the required 8. It was thick and bubbly, and for every other pudding I've made, it's time to stop.
- I did blend the butter chunks in a blender at the end, and this actually seemed to thin it out some. I know not why.
I used Myer's Dark Rum for the "scotch." For an extra soupy consistency, go ahead and stir in another 1/2 cup. I found the pudding recipe's 2 teaspoons to be sufficient.
Give butterscotch soup a whirl. Or, y'know, do the pudding recipe correctly and you'll have boring old butterscotch pudding.
(Let me know if you have betterscotch luck. The flavor is wonderful.)
7 comments:
That looks like some seriously tasty dessert, but I do twinge whenever you call it a soup. For me, soups are supposed to be savory. You're breaking some borders here, and maybe that's justified, because the closest thing I can think of that sounds remotely right is mousse, and I have no clue whether that works.
P.S. I was a little disappointed to not see Rick Astley eating butterscotch soup.
Butterscotch soup as an appetizer? Those crazy brits. Your post is reminding me of an article on puddings in the NY times that I'd bookmarked and then completely forgot. I see pudding in my immediate future.
i'm gonna do it - the pudding version. i've been meaning to. thanks for pointing this out.
love the soup!!!
Add some liquor and ice cubes and you gotcherself a tasty beverage!
James: Soup need not be savory! Witness the primordial soup whence life came into being. If it gave rise to me, it certainly had honey undertones.
Natalie: Yes! Get thee to the pudding! And don't trust me a jot about food history. I'm just a bitter butterscotch failure.
CEF: Bless you. I like it, too. Drown a brownie in it.
Katie: Y'mean, add MORE liquor? Such hedonism! I love it!
damn it
damn it
damn it
i used whole milk - hatcher
i also simmered less time for the same reason as you
ditto on the butter chunks
grrrrr
i just posted a question to amanda clarke...
but - mine is being served with a side of dark chocolate covered bacon.
i was gonna put it in the pudding - like so it stuck out on an angle...
Faaaaabulous idea with the chocolate-bacon. Would have been so cute sticking out of the pudding.
This has got to be fixed somehow.
Maybe Ms. Clarke's ratios are off?
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