Chayote foam soup with paprika oil and black olive brittle

Ingredients for 6 servings:

• 2 shallots
• 1 tbsp butter
• 1 tsp rice vinegar
• 400 ml chicken stock
• 2 chayote(s)
• some salt
• some pepper, white
• 1 cup of cream
• ½ bell pepper(s), red
• 3 tbsp olive oil
• some salt
• 3 tbsp sugar substitute (isomalt)
• 6 olives, black
• 3 tbsp cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Finely dice the shallots and cook in the butter, deglaze with the vinegar, reduce, and then deglaze with the chicken stock. Deseed the chayotes, cut into pieces, and add them to the pan; sauté until softened. Season with salt and pepper, add the cream, and puree. Deseed the peppers, brush with olive oil, and cook in the oven at 180°C until softened. Peel off the skins and grind them finely in a mortar and pestle with salt. Melt the isomalt, add the very finely diced olives, let them sit briefly, and pour onto a baking sheet or Silpat mat. Once solidified, finely chop and spread as evenly as possible on a Silpat mat (baking paper) and melt again in the oven (180°C). Let cool and break into suitable pieces. To serve: Ladle the soup into attractive glasses, add a teaspoon of whipped cream to each, stir in the paprika oil well, and drizzle some of it over the cream. Place a piece of olive brittle on each glass.