Hello lovelies, just a little less than a week until Christmas and here comes the last part of my menu: Christmas starter: mushroom cappuccino. I did a poll on Instagram, whether you'd prefer a salad as a starter or a soup and the soup won. And at my husband’s request it‘s his favorite soup: mushroom soup. But not just served in a regular plate, but as a pretty “cappuccino” with savory milk foam and a skewer of bread and tofu.
I can tell you, this is not only a very pretty way to serve the soup, it‘s also absolutely delicious. You can serve the soup in cups if you like. I wanted to show you what it looks like and so I used glasses. Put the cups on a nice plate, with the skewer and fresh herbs and as a result your festive Christmas menu starter will be perfect.
The soup turns out really creamy and I like to leave it a little thicker, because this harmonizes very well with the frothed “milk”. So I prefer to use barista-quality oat milk. This isn‘t only very good to froth, it also doesn't taste sweet, which is the case with some others – an unsweetened barista oat drink is our family favorite, also for coffee and hot cocoa. Just remember to season the milk with a little salt, pepper and garlic powder before frothing, so the foam turns out nice and savoury.
You can easily prepare the skewer with bread and tofu, because it also tastes delicious cold or dipped in the soup. Of course you can also use bread croutons, I added the truffle tofu to it because we are big fans of it. And since it‘s only available seasonally, you have to eat it as often as possible. A little truffle oil with the soup also tastes delicious.
I hope you‘re also looking forward to the cozy Christmas days. Hopefully I was able to inspire you with this year's menu and I look forward to your creations. The mushroom cappuccino is a lovely way to start the meal – and it pairs perfectly with my truffle tofu mushroom chestnut strudel as a main course and the vegan gingerbread mousse with cherries for dessert. With these three courses you can create a delicious vegan Christmas menu that will delight everyone. And if you love the mushroom-and-tofu combination, you have to try my grilled tofu mushroom skewers with salad too.
If you're in the mood for more warming soups and winter cooking, take a look at my creamy potato soup with veggies, the pumpkin soup with apple and parsnip, the festive savoy cabbage rolls with black rice, mushrooms and chestnuts and my vegan bolognese with tofu, mushrooms and eggplant. I can't wait to see your creations and hear your feedback.
Also, if you have Pinterest you can find me here and you can pin one of these pictures if you like:
