Christmas in July: Eggnog Soup with Hot Buttered Rum Mango Compote
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Eggnog Soup in July. Why not?
Ingredients
  • For the Soup:
  • 6 eggs, I used Safest Choice Pasteurized eggs
  • 1 cup organic heavy cream
  • ½ cup organic whole milk
  • ⅓ cup organic cane sugar
  • 2 tsp. fresh ground nutmeg
  • 1 tsp. vanilla
  • For the Mango Compote:
  • 2 very ripe and sweet mangos, finely diced, about 1½ cups
  • 3 tblsp. butter
  • 2 pinches Kosher salt
  • 1 tblsp. Spiced Rum
Instructions
  1. To make the soup, blend all soup ingredients in a blender until smooth and creamy.
  2. Chill in refrigerator for at least one hour before serving.
  3. To make Mango Compote:
  4. In a medium skillet over medium heat, melt butter until it browns lightly and smells nutty, but not burnt.
  5. Add mango and salt and saute for about 5 minutes until mango is soft but not mushy.
  6. Carefully stir in rum, and stir until the rum stops bubbling.
  7. To serve:
  8. Place about ½-3/4 cup soup in a shallow bowl and top with the warm Mango Compote, about 2 tablespoons.
  9. This will make 6-8 servings depending on the serving size you choose.
Notes
If you are unable to handle milk and cream, please feel free to sub full fat coconut milk. I have a feeling it would be delicious!
Recipe by Big Red Kitchen at https://bigredkitchen.com/2013/07/christmas-july-eggnog-soup-hot-buttered-rum-mango-compote/