John Myers
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Cappuccino from Schnitzel Bean
The perfect cappuccino from schnitzel bean recipe with a picture and simple step-by-step instructions.
bean soup
- 100 g Onion
- 100 g Carrots
- 250 g Green leavened beans
- 250 g Runner beans
- 500 ml Meatsoup
- 100 g Leek
- 400 g Potato
- 1 pinch Salt and pepper
Milk foam
- 125 ml Whole milk
- 125 ml Cream
- 1 tsp Savory spice
- 1 tsp Smoked salt
Speck
- 4 disc Breakfast bacon
bean soup
- Peel the onions and carrots, dice them finely and put them in a saucepan. Add the cutting beans (salted / soured green kidney beans) and Schnibbelbohnen (cut runner beans) and pour in the meat stock. Let the soup simmer for 30 minutes. Clean the leek and cut into fine strips. Add to the bean soup 5 minutes before the end of the cooking time. Peel the potatoes and cut into small cubes. Put in a saucepan with water and cook for 15 minutes. Then add to the bean soup and only now season to taste with salt and pepper.
Milk foam
- Bring the milk to the boil together with the cream. Then sprinkle in the savory and the smoked salt and simmer for 5 minutes. Then pour the milk through a fine sieve. Now let the milk cool down until it is lukewarm and pour it into a cream siphon. Apply pressure and shake well. Bake the bacon until crispy and serve.
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