Summary

Ingredients

• 2 onions)
• 1 large potato (s)
• 2 cloves garlic)
• 2 sprigs thyme
• salt
• pepper
• sugar
• 100 ml wine, white, dry
• 800 ml poultry stock
• 300 ml cream
• 200 g peas, frozen
• 40 g butter
• 10 g hazelnuts, round
• nutmeg
• 4 slices bacon
• 100 g parmesan, rated
• Fennel seeds
• 1 chilli pepper (s), dried
• 200 ml coconut milk
• Cayenne pepper

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Instructions

1. For the soup (middle layer in the glass) peel the onion, potato and garlic, cut into small cubes and sweat together with the sprigs of thyme in butter, season with salt, pepper and sugar, deglaze with white wine, let it boil and then fill up with poultry stock. Cook for about 30 minutes, add 200 ml of cream and puree the whole thing. Season to taste with the spices.
2. For the pea puree (lower layer in the glass), boil the peas in salted water until soft, finely puree with butter, ground hazelnuts, 100 ml cream, salt, pepper and nutmeg with the hand blender to create a cream.
3. Bake the bacon slices on a baking sheet with baking paper in the oven at 170 ° C (fan oven) for 10 to 15 minutes. Remove and degrease on kitchen paper.
4. For the parmesan crackers, grate the parmesan and sprinkle 4 circles on a baking sheet lined with baking paper. Finely crush the chilli and fennel in a mortar and pour over the parmesan circles. Bake at 160 ° C for about 10 to 12 minutes, remove and let cool down.
5. Prepare 4 large latte macchiato glasses. Heat the pea puree and the soup separately. First fill the glass 1/3 with the hot puree, fill the 2nd third with hot soup. For the third third, mix 200 ml soup with 200 ml cold coconut milk and whisk with a hand blender. Pour the foam into the glass. Whip the liquid in the pot again and again, as the foam only settles on the top.
6. Sprinkle with cayenne pepper very finely, place the bacon slice on the glass, the parmesan crackers on the plate next to it (it melts in the warm soup). Serve everything quickly.
7. Bacon and parmesan crackers can be pre-baked for one day and stored separately in a tin can. The soup and pea puree can also be prepared a day in advance. Then heat both masses and make the foam fresh.