Pea Latte Macchiato

Ingredients for 4 servings:

• 2 onions
• 1 large potato(s)
• 2 garlic cloves
• 2 sprigs of thyme
• Salt
• pepper
• Sugar
• 100 ml dry white wine
• 800 ml chicken stock
• 300 ml cream
• 200 g peas, frozen
• 40 g butter
• 10 g hazelnuts, ground
• nutmeg
• 4 slices of bacon
• 100 g Parmesan, grated
• Fennel seeds
• 1 chili pepper(s), dried
• 200 ml coconut milk
• Cayenne pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

very aromatic attractive appetizer, visually appealing for guest menus, can be prepared

For the soup (middle layer in the jar), peel the onion, potato, and garlic, dice them into small cubes, and sauté them in butter with the thyme sprigs. Season with salt, pepper, and sugar. Deglaze with white wine, reduce to a boil, and then add the chicken stock. Simmer for about 30 minutes, then add 200ml of cream and puree. Season to taste. For the pea puree (bottom layer in the jar), cook the peas in salted water until soft, then puree with a hand blender along with the butter, ground hazelnuts, 100ml of cream, salt, pepper, and nutmeg until smooth. Place the bacon slices on a baking tray lined with baking paper in a preheated oven at 170°C (fan oven) for about 10 to 15 minutes. Remove from the oven and drain well on kitchen paper. For the Parmesan crackers, grate the Parmesan and scatter 4 circles onto a baking sheet lined with baking paper. Finely crush the chili and fennel in a mortar and pestle and sprinkle over the Parmesan circles. Bake at 160°C for about 10 to 12 minutes, remove from the oven, and let cool. Prepare 4 large latte macchiato glasses. Heat the pea puree and soup separately. First, fill the glass 1/3 full with the hot puree, then fill the second third with hot soup. For the third third, mix 200 ml of soup with 200 ml of cold coconut milk and whip with a hand blender. Pour the foam into the glass. Whisk the liquid in the pot repeatedly, as the foam only settles on top. Sprinkle very finely with cayenne pepper, place the bacon slice on the glass, and place the Parmesan cracker next to it on the plate (it will melt in the warm soup). Serve quickly. Tips: Bacon and Parmesan crackers can be baked a day ahead and stored separately in a tin. The soup and pea puree can also be prepared a day ahead. Then heat both mixtures and make the foam fresh.