Potato Cappuccino Soup
Serves: 2
Dallas Effertz
1 January 1970
Based on User reviews:
43
Spice
49
Sweetness
56
Sourness
46
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
Directions:
1
To make the soup, begin by cutting the onion, and slowly cook it in a copper pot with some olive oil
2
Add the crushed garlic cloves and cook for 2 minutes
3
Add 1/2 of the chicken broth and cook onions until they are transparent
4
Add the remaining broth and the steamed, peeled, and quartered potatoes, and let simmer over low heat for 10 minutes
5
Boil the asparagus in salted water for 2 minutes
6
Add the cooked asparagus to the potato and onion mixture
7
Blend mixture in a food processor until smooth, strain through a chinois or cheesecloth, set aside and keep warm
8
To prepare the foam, steam the leek and set aside
9
Saute the shallots and the onion with 1 tablespoons olive oil in a saucepan until translucent
10
Add the heavy cream and broth, and then add the leek and the asparagus
11
When everything is cooked sufficiently, approximately 10 minutes, put everything into the food processor
12
Blend until all of the ingredients are well pureed
13
Pass through the chinois several times until you have a perfectly creamy sauce
14
Let the mixture cool, and place into a siphon with a double charge of gas
15
This will help you create the foam
16
To serve, pour the warm velvet potato soup into large cappuccino cups
17
Use the siphon to create the foam top, like a real cappuccino
18
Finish with a drizzle of aged balsamic vinegar and extra virgin olive oil