Contents
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Ingredients
- 100 g Leaf salad - e.g. ready-mix with rocket, spinach, chard
- 300 ml Water
- 2 tsp Salt
- 0,5 tsp Pepper
- 1 tbsp Balsamic bianco
- 60 ml Cream
- Apple
- Ginger, fresh
Instructions
The preparations
- Since everything has to go very quickly here so that the soup stays hot and there are hardly any waiting times, it is advisable to have everything ready. Namely on kitchen utensils: sieve, measuring cup or bowl to catch liquid as well as hand blender. In addition, the cream should be measured out and ideally at room temperature, and thin strips of apple and ginger should be cut.
Boil the salad and prepare the insert
- Put the salad together with the water and salt in a large saucepan and bring to the boil briefly - this only takes 4-5 minutes. At the same time, set up a pan with a little fat and roast the apple and ginger strips in it.
Make the soup
- Remove the lettuce from the stove and drain, collecting the cooking water. Add about 80 ml of the cooking water to the salad and puree with it. Season with pepper and balsamic vinegar, add salt if necessary.
Make the foam
- Remove a little less than 1/5 of the soup and add the cream. Beat in the air with the hand blender so that a foam is created.
Serve the cappuccino
- First distribute the soup in 2 glasses. Put some foam on top. Finally, carefully place the apple / ginger strips on top. It sounds strange, it looks strange. And it tastes unusually delicious.
Nutrition
Serving: 100gCalories: 49kcalCarbohydrates: 1.1gProtein: 0.5gFat: 4.7g