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Cappuccino Vert

(0)
15 Min
 
portions
4 %

Carbs

3 %

Fats

2 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 1336 g
Energy 153 kJ / 37 kcal 2043 kJ / 488 kcal
Sat. fat 2 g 19 g
Unsat. fat 1 g 9 g
Fibre 1 g 14 g
Salt 120 mg 1603 mg
Units:
 
  • 750 ml
    Vegetable stock
  • 500 g
    Pea
  • 158 ml
    Clotted cream
  • 4 g
    Salt
  • 2 g
    Baking powder
  • 1.3 kg
    Total recipe weight

Equipment

1 x Sauce pans , 1 x Hand blender , 1 x Mixers
Method

Preparation time

5 Min

Cooking time

10 Min

Show pictures

1

Bring the vegetable stock to a boil in a large sauce pan and add the frozen peas and the baking powder (this wil help to keep it bright green colour). Reheat to just below the boiling point for 2-3 minutes.

2

Blend into a smooth soup and season with salt and pepper.

3

Beat the cream until it has the consistancy of thick yoghurt. Serve in a tea glass or other decorative glass and spoon the cream on top.

The point of the glass being that it shows off the cappocino vert beautifully.

Tips

1

Don't boil or heat the peas too long, they will loose their intense green colour.

2

Add a little truffle paste to the cream for a sophisticated touch.

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