Chayote – Foam Soup with Paprika Oil and Black Olive Brittle
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 shallot (s)
- 1 tablespoon butter
- 1 teaspoon rice vinegar
- 400 ml poultry stock
- 2 chayote (s)
- a bit salt
- some pepper, whiter
- 1 cup cream
- 0.5 ½ bell pepper (s), red
- 3 tablespoon olive oil
- a bit salt
- 3 tablespoon sugar substitute, (isomalt)
- 6 olives, black
- 3 tablespoon heavy cream
Print Recipe
Pin Recipe Instructions
- Finely dice the shallots and let them soak in the butter, deglaze with the vinegar, reduce and deglaze with the poultry stock.
- Core the chayotes, cut into pieces and add - let simmer until soft. Season with salt and pepper, add the cream and puree.
- Core the peppers, brush with the olive oil and cook in the oven at 180 ° C until soft. Peel off the skin and finely grind it in a mortar together with salt.
- Melt the isomalt, add the finely diced olives and let them steep briefly, pour onto a baking sheet or Silpat mat. After solidification, finely chop and spread as finely as possible on a Silpat mat (baking paper) and allow to melt again in the oven (180 ° C). Let cool and break into suitable pieces.
- Serving:
- Pour the soup into beautiful glasses, add a teaspoon of whipped cream, stir the paprika oil well and pour some of it over the cream. Place a piece of the olive brittle on each glass.
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