John Myers
Beetroot Cappuccino with Wasabi Foam
The perfect beetroot cappuccino with wasabi foam recipe with a picture and simple step-by-step instructions.
- 0,5 Fresh onion
- 10 g Butter
- 1 Peeled potatoes 130 g
- 1 Freshly peeled beetroot 130 g
- 200 Milliliters Vegetable broth
- 50 g Whipped cream
- Salt and pepper
- 50 Milliliters Milk
- 0,5 teaspoon Wasabi paste
- Peppercorns pink
- Chives fresh
- Peel and finely dice the onion. Sauté in the hot butter until translucent. Peel the potato and beetroot, cut into cubes and add to the onion. Simmer briefly. Pour in the vegetable stock and cream. Bring to the boil briefly and cook on a low heat for 15 to 20 minutes.
- Puree the soup. Season with pepper and salt. If necessary dilute a little.
- Heat the milk with wasabi paste and beat until frothy (probably for those who have a milk frother ;-)) Wash the chives and shake dry. Cut into fine rolls. Mash the peppercorns a little.
- Pour soup into cups (or plates). Put wasabi foam on top. Garnish with chives and pink pepper.
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