Need recipe for crunchy topping for a creamy soup

anon ↓

Thu, Jan 01 2009, 11:02 am

Regular croutons go well with consomme type soups, like chicken soup.

But what goes well on top of a creamy soup like butternut squash soup? I've had crunchy-type topping at weddings, but I don't know how to make it.

Any suggestions? TIA!

Mrs.K ↓

Thu, Jan 01 2009, 11:06 am

At a wedding I went to recently, they topped butternut squash soup with pine nuts. It was interesting and yummy.

poemmom

Thu, Jan 01 2009, 11:12 am

chopped prailines, fried onions -- but personally I don't like crunchy on my creamy. How about a dollop of whole yogurt, topped by a splash of pure maple syrup and sprinkle of nutmeg.

↑ anon ↓

Thu, Jan 01 2009, 11:18 am

Mrs.K wrote:

At a wedding I went to recently, they topped butternut squash soup with pine nuts. It was interesting and yummy.

It also sounds easy, just how I like it Smile

The pine nuts were plain?

Poemom, this is for a fleish meal. And I love a crunch in every bite of my soup.

↑ Mrs.K

Thu, Jan 01 2009, 11:22 am

Yup they were plain. Just sort of sprinkled in the center. Enjoy! :-)

DefyGravity

Thu, Jan 01 2009, 11:45 am

IMO, regular croutons go with creamy soups. Bread croutons also taste good. I'm not such a fan of pine nuts.

↑ anon ↓

Thu, Jan 01 2009, 12:18 pm

Honestly, the thing I had in mind was along the lines of fried little pieces of scallions. But I don't remember exactly how to make it, though I can probably make something up. I was wondering if anyone knew of a tried and true recipe.

If no one does, then pine nuts sound like an easy alternative. But I'll probably ask my guests if they're interested before serving it.

HooRYou

Thu, Jan 01 2009, 1:00 pm

I would toast the pine nuts first.

↑ anon ↓

Thu, Jan 01 2009, 1:02 pm

I'm not sure how to do that. Would I simply mix the pine nuts with a small amount of oil and then bake on a high setting until lightly browned?

BennysMommy

Thu, Jan 01 2009, 1:12 pm

I've had creamy soups with croutons and I've also had with the small chow mein noodles.

To toast the pine nuts, I would use a dry skillet and heat them up. Keep mixing until they are browned. It will take a few minutes but once they brown they will burn fast. It's worth staying with them and mixing them until they are just perfect.

willow

Thu, Jan 01 2009, 11:15 pm

I do what BennysMommy said but first I pam it. Then I add dried parsley, salt, pepper, and maybe a dash of cumin or hot paprika. This makes it look yummier and tastes so good.

↑ anon ↓

Fri, Jan 02 2009, 11:32 am

willow wrote:

I do what BennysMommy said but first I pam it. Then I add dried parsley, salt, pepper, and maybe a dash of cumin or hot paprika. This makes it look yummier and tastes so good.

I just made this, thanks! It's perfect...easy, pretty, and tasty.

Beauty and the Beast

Fri, Jan 02 2009, 11:49 am

I use Terra chips for my creamy soups... they are grogeous in color, delicious in flavoring, and add a really nice crunch! I put a little moundful in the center of the soup, and everyone is always impressed..

greenfire

Fri, Jan 02 2009, 1:24 pm

what about a pie crust topping ...

Mimisinger

Sat, Jan 03 2009, 6:53 pm

Oh yeah, those terra strips would look pretty/

Also, just make sure that you tell people about the pine nuts - they are an allergy Smile

Sounds like yummy soup - where'd you get the recipe?

↑ anon

Sat, Jan 03 2009, 7:18 pm

I got the recipe for the soup from a friend, though I imagine most butternut squash soup recipes would do the trick. And the pine nuts from here. I really think the pine nuts added a lot to the soup...the perfect extra crunch and flavor.