Summary

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

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Instructions

1. Finely dice the shallots and let them soak in the butter, deglaze with the vinegar, reduce and deglaze with the poultry stock.
2. Core the chayotes, cut into pieces and add - let simmer until soft. Season with salt and pepper, add the cream and puree.
3. 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.
4. 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.
5. Serving:
6. 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.