John Myers
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Pea and Mint Cappuccino
The perfect pea and mint cappuccino recipe with a picture and simple step-by-step instructions.
Soup
- 1 Pc. Diced onion
- 2 tbsp Butter
- 1 tsp Olive oil
- 2 Pc. Potatoes
- 600 g Peas
- 600 ml Vegetable broth
- 0,5 Pc. Chilli pepper
- 150 ml Cream
- 2 tbsp Chopped mint
- 1 tsp Lime zest
- 2 tsp Lime juice
- 1 pinch Sugar
- Salt and pepper
Milk foam
- 300 ml Low-Fat milk
- 1 Pc. Vanilla pod
Serving
- 5 leaf Mint
- 1 tsp Lime zest
- 5 disc Ciabatta
- Olive oil
Soup
- Finely dice the onion and sauté in butter and olive oil until translucent. Olive oil or, alternatively, another oil prevents the butter from burning too quickly. Add the potatoes (peeled and cut) and frozen peas and simmer for 3-4 minutes over a low heat. Stir occasionally. Add about 2/3 of the broth and the chilli pepper and simmer for 15-20 minutes over medium heat. The broth should cover the peas about 3 cm. Save the remaining broth for later in case the soup gets too thick.
- Puree the soup well and strain through a fine sieve into another saucepan. Add the cream and half of the chopped mint to the soup, bring to the boil briefly and puree again. Season to taste with the remaining finely chopped mint, lime zest, lime juice, salt, pepper and sugar. Do not put everything in at once, but season again and again and add as you like.
Milk foam
- Halve the vanilla pod in between, scrape out the pulp. Bring the milk, pulp and pod to the boil briefly and set aside. Later, pass the milk through a fine sieve and, ideally, foam it in a milk frother.
ciabatta
- Roast the ciabatta slices in a hot grill pan in olive oil over medium heat on each side and set aside. Clean cloth on top until serving. This prevents the ciabatta slices from getting hard and cold quickly
- Pour the soup and milk foam into the glasses like a cappuccino. Decorate with a mint leaf and a little grated lime peel. Serve with ciabatta bread.
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