Cappuccino Soup (baked) with Shallots and Zucchini.
by Editorial Staff
Servings: 2
Cook: 60 mins
Ingredients
- for broth:
- chicken breast without skin and bones 200 gr.
- nestlé water 750 ml.
- bay leaf, small onion and half a carrot.
- sea salt, peppercorns.
- for refueling:
- zucchini medium 1 pc.
- shallots 3 pcs.
- garlic 2 cloves.
- butter 3 tablespoon.
- cream 33% 4 tablespoon
- grated nutmeg 2 pinches.
- sea salt to taste.
- for foam and decoration:
- large chicken egg 2 pcs.
- cayenne pepper 2 pinches
- olive oil 1 teaspoon
Directions
- Well, let’s start perhaps …
- Wash the chicken breast and fill it with Nestlé clean drinking water.
- Add spices, boil broth and strain.
- Wash the zucchini (no need to peel), then cut into small wedges.
- Peel and wash the shallots and garlic, then chop finely.
- Melt the butter in a deep frying pan and fry the onion in it until transparent, then add the garlic and fry a little more.
- Next, put the zucchini slices into the pan and simmer over medium heat, stirring for 2-3 minutes.
- Then pour in the finished broth … about 2-2.5 scoops and add spices.
- Cook for about 3-4 minutes on low heat (if desired, you can add a little boiled chicken).
- The soup is ready … it needs to be mashed with a blender.
- Next, prepare the cappuccino foam … separate the yolks from the whites.
- Beat the whites into a strong foam … with the addition of olive oil.
- Pour the soup into portioned bowls … carefully pour the egg yolks on top, and erect a protein foam on top of the yolks.
- Sprinkle with cayenne pepper and place in the preheated oven for 10 minutes.
- Serve with a crust of bread and a green onion … mmmm … lick your fingers!
ENJOY YOUR MEAL!!!
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