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

  1. Well, let’s start perhaps …
  2. Wash the chicken breast and fill it with Nestlé clean drinking water.
  3. Add spices, boil broth and strain.
  4. Wash the zucchini (no need to peel), then cut into small wedges.
  5. Peel and wash the shallots and garlic, then chop finely.
  6. 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.
  7. Next, put the zucchini slices into the pan and simmer over medium heat, stirring for 2-3 minutes.
  8. Then pour in the finished broth … about 2-2.5 scoops and add spices.
  9. Cook for about 3-4 minutes on low heat (if desired, you can add a little boiled chicken).
  10. The soup is ready … it needs to be mashed with a blender.
  11. Next, prepare the cappuccino foam … separate the yolks from the whites.
  12. Beat the whites into a strong foam … with the addition of olive oil.
  13. Pour the soup into portioned bowls … carefully pour the egg yolks on top, and erect a protein foam on top of the yolks.
  14. Sprinkle with cayenne pepper and place in the preheated oven for 10 minutes.
  15. Serve with a crust of bread and a green onion … mmmm … lick your fingers!

ENJOY YOUR MEAL!!!

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