Cocoa soup - Kakósúpa

I loved cocoa soup and cocoa pudding when I was a child. The soup would be served with zwieback that we would crumble into coarse pieces into the bowl and then we would eat the soup while there was still some crunch left in the zwieback. On special occasions cocoa soup would be served with whipped cream and then it was like thick cocoa, only you ate it with a spoon. It was wonderful to come in from the chill of a winter's morning and sit down to some hot cocoa soup for lunch.

Cocoa pudding was poured into a large bowl prior to serving, sugar was sprinkled on top to prevent a skin from forming, and then we would eat it warm or cold. I never liked it much cold, preferring cold chocolate pudding made with Royal pudding mix, served with whipped cream mixed into it so it looked marbelised.

My mother never used cinnamon but sometimes she put a little bit of vanilla essence into the soup.

2 tbs baking cocoa
2 1/2 tbs sugar
250 ml water
1 cinnamon stick or vanilla pod (optional)
1 litre milk
1/4 tsp salt
1 tbs potato flour or cornflour (double or triple as needed to make pudding)
100 ml cold water

Mix together cocoa and sugar and add to the water in a cooking pot. Bring to the boil and simmer for 5 minutes.

Mix the potato flour/cornflour with cold water to make a smooth paste.

Add the milk, salt and cinnamon or vanilla pod (split lengthwise), if using, to the cocoa mix and bring to the boil. Stir the potato flour/cornflour paste into the boiling soup and wait until it boils again.

Serve hot with zwieback or whipped cream.

For a real treat, make the soup with real chocolate.


Julie said…
Chocolate soup? Sounds heavenly!
Tiina said…
Greetings from a fellow food blogger from Finland! I just found your blog and it's very interesting to read about Icelandic food. I admit, I know hardly anything about it! Your blog seems like the perfect place to learn more.

Sonja said…
Kakósúpa. I´ll have to try it.

Takk kærlega. Var að rekast á bloggið þitt. Minningarnar streyma fram :)
This comment has been removed by a blog administrator.
Anonymous said…
Cocoa soup, now that's a new one that sounds very intriguing, thanks for the share!
Anonymous said…
Sounds lovely and a wonderful treat after sledding! It also reminds me of bowls of hot chocolate we ordered at a decadent bakery in Winnipeg!

Just curious whether there are changes to the recipe if real chocolate is used?

Do you use the 2 Tbsp chocolate and eliminate the 2 1/2 Tbsp sugar? Do you use 4 1/2 Tbsp chocolate?

Thank you for all your recipes.
Bibliophile said…
Thank you, Anonymous.

I have never made this soup with real chocolate, but you could experiment. I think the results would depend on what kind of chocolate you use. Try starting with about 50 grams of dark chocolate (for example a type with 50% or more cocoa solids), melting it in the water and then add the milk, thicken and then add sugar to taste. The flavour of the soup should be like that of weak drinking chocolate. The richer the flavour of the chocolate, the less you would have to use, and you would need more sugar to counteract the bitterness of very flavourful dark chocolate.
Anonymous said…
Hi! How is it best stored after making it?
Bibliophile said…
Anon, let it cool to room temperature and store it in the refrigerator for up to 24 hours.

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