Vegan Christmas starter: Mushroom cappuccino
A delicious mushroom soup, served as a cappuccino with savory milk foam.
Servings: 4 Personen
Ingredients
- 3-4 shallots
- 2 Tbsp olive oil
- 5 gr (0.2 oz.) dried mushrooms e.g. shiitake, porcini
- 500 gr (1lb 2 oz.) brown mushrooms
- 1 medium-sized potato (approx. 100-120 gr/ 3.5-4 oz.)
- 500 ml (2 1/8 cups) vegetable stock
- 200 ml (1 cup) vegan cream
- 100 ml (1/2 cup) prosecco or white wine alternatively 100 ml (1/2 cup) more vegetable stock
- 1-2 tsp thyme fresh or dried
- 1 tsp salt
- 1-2 pinches of pepper
- 1 spritzer lemon juice
- approx. 200 ml (1 cup) milk for the foam, salt, garlic, pepper
- 2-3 slices of toast or bread
- 100-200 gr (3.5-7 oz.) tofu, e.g. truffle tofu
Instructions
- Finely chop the shallots and the dried mushrooms and sauté them in olive oil
- Wash the mushrooms and cut them in slices, peel and dice the potato. Add both to the pan and sauté them while stirring for 4-5 minutes
- Deglaze with vegetable stock, ½ cup cream and prosecco/white wine
- Add salt, thyme and pepper – let simmer for approx. 20 minutes
- Now add the remaining ½ cup cream and the spritzer lemon juice
- Puree the soup and season it one more time
- Fill in cups or glasses
- Season the milk (e.g. oat) with salt, pepper and some garlic powder and froth it
- Add it on top of the soup and sprinkle some fresh thyme on top
- For the skewers dice bread and tofu, season them with salt, pepper, thyme and garlic powder and bake them golden brown in olive oil
- Skewer them and place them on top of the cappuccino