John Myers
Warm Brussels Sprouts Cappuccino with Bacon Chip
The perfect warm brussels sprouts cappuccino with bacon chip recipe with a picture and simple step-by-step instructions.
- 1 kg Brussels sprouts fresh
- 500 g Potatoes
- 2 Pc. Onions small
- 250 ml Milk
- 100 ml White wine
- 5 Pc. Bacon slices
- 2 tbsp Sliced almonds
- 2 tsp Vegetable broth
- 1 pinch Salt and pepper
- 1 shot Oil
- 1 pinch Curry powder
- Clean the Brussels sprouts and when cleaning, separate about a handful of green leaves from the Brussels sprouts and set aside. The leaves will be used later for the inlay. Peel and quarter the potatoes. Put three small potatoes aside as well. Peel and roughly dice the onions. Heat some oil in a saucepan and briefly sweat the potatoes, Brussels sprouts and onions in it and then deglaze with the white wine. Now fill up with water until the entire contents are covered and then add the broth. Let boil until the potatoes and Brussels sprouts are cooked, this should take about 25 to 30 minutes.
- While the potatoes and Brussels sprouts are cooking, the bacon chip and filler can be prepared. For the bacon chip, spread parchment paper on a baking sheet and distribute the bacon strips on it, spread a second layer of baking paper on the bacon strips and weigh down the top with an ovenproof saucepan or casserole dish so that the entire bacon is covered. Then put the tray in the oven at 180 degrees and cook for about 8 minutes. The bacon is good, it has taken on a nice red shade and does not lose its firm shape.
- For the insert, the potatoes that have been put aside must be cut into small cubes. Then some oil is heated in a pan and the potato cubes are added, but the plate should not be on the highest level for this. Cook the potato cubes in the pan, turning them occasionally. When the potato cubes are done add the Brussels sprouts leaves and sliced almonds and season with salt, pepper and curry.
- When the Brussels sprouts and potatoes are cooked through, remove them from the heat and puree them finely with a hand blender. Then season to taste with salt and pepper.
- For the milk hood, simply heat the milk in a saucepan and froth it with a milk frother.
- Then put the pureed soup in a cappuccino cup and put the milk foam on top of the soup. Put about a tablespoon of the insert into the cup and place the bacon chip on top.
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