Raspberry and White Chocolate Swirl Soup with Brownie Croutons
- 24 oz. frozen raspberries
- 1 1/4 cups sugar, divided
- 1 1/4 cups water
- 1/2 cup seedless raspberry jam
- 2 tbsp. Grand Marnier liqueur, divided
- 1/2 cup heavy cream
- 4 oz. white chocolate, chopped
- - butter
- 6 tbsp. unsalted butter
- 4 oz. bittersweet or semisweet chocolate, chopped
- 2 oz. unsweetened chocolate, chopped
- 1 tsp. vanilla
- 1/4 tsp. salt
- 2 large eggs
- 1/2 cup flour
Place raspberries, 1/2 cup sugar and water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 min. Pour cooked raspberries, jam and 1 tbsp. Grand Marnier into the bowl of a food processor and process until smooth. Strain to remove any seeds; chill.
Bring cream to a simmer in a saucepan. Meanwhile, place white chocolate in a bowl and pour hot cream over. Let sit for 2 min. and stir or whisk until smooth and combined. Stir in remaining Grand Marnier.
To Serve: Ladle raspberry soup into shallow serving bowls. Gently drop 5-6 spoonfuls of white chocolate mixture onto the raspberry soup. Take a knife and carefully swirl soups together to create a marble effect. Place a few brownie croutons on top of soup.
Brownie Croutons: Position rack in center of oven; preheat to 325°. Line 8" square baking pan with foil, leaving long overhang; butter foil. Place butter in heavy large saucepan. Add both chocolates; stir over low heat until smooth. Remove from heat. Whisk in remaining sugar, vanilla and salt, then eggs, one at a time. Fold in flour and spread in prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 min. Place pan on rack; cool. Turn pan upside-down onto a cutting board and remove foil. Cut with a serrated knife into 3/4" squares. To make ahead, store in airtight container for up to 2 days.
Recipe excerpted from 300 Sensational Soups by Carla Snyder and Meredith Deeds. ©Robert Rose Inc. Reprinted with permission. All rights reserved.