cathyr19355 (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
cathyr19355) wrote2005-08-29 07:50 pm
cathyr19355) wrote2005-08-29 07:50 pm
Doughnut Soup!
During one of my business trips this month, I was flipping through an in-flight magazine which had a long article about a trendy restaurant in Chicago that was founded by a young cook who enjoys innovation. One of his unique desserts is a soup, made out of doughnuts. Yes, doughnuts. The magazine actually published the recipe. I thought this was interesting enough to post, so I ripped the page out of the magazine so I could feature the recipe here. Though this isn't something I'm ever likely to eat, it's bizarre enough that I wanted to share it.
Doughnut Soup
5 glazed yeast doughnuts
1 cup milk
1 cup water
powdered sugar
salt
For the stock, break 2 doughnuts into small pieces and caramelize in a dry pan. Add milk and water, bring to simmer, remove from heat, and steep for 20 minutes. Then strain. Puree 3 doughnuts in a blender with enough stock for cream-like consistency. Season to taste with salt and sugar, and run through a fine strainer. Serve wam in demitasse cups alongside an espresso.
Doughnut Soup
5 glazed yeast doughnuts
1 cup milk
1 cup water
powdered sugar
salt
For the stock, break 2 doughnuts into small pieces and caramelize in a dry pan. Add milk and water, bring to simmer, remove from heat, and steep for 20 minutes. Then strain. Puree 3 doughnuts in a blender with enough stock for cream-like consistency. Season to taste with salt and sugar, and run through a fine strainer. Serve wam in demitasse cups alongside an espresso.