Vegetable Cappuccino

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Ingredients for 10 portions
  • 1 Onion(s), chopped
  • Vegetable oil
  • 650 g Floury potato(es), diced
  • 2200 ml Clear vegetable stock
  • 150 g Cress
  • 8 bunch(es) Flat-leaf parsley, chopped
  • 500 g QimiQ Classic, chilled
  • Salt and pepper
  • 300 ml Milk
Method
1.
Sauté the onion in the hot oil. Add the potatoes and fry for a few minutes.
2.
Douse with the soup and continue to cook for approx. 10 minutes until the potatoes are done.
3.
Add the herbs and blend smooth. Finish with the chilled QimiQ Classic and season to taste.
4.
Bring the milk to the boil and whisk frothy.
5.
Pour the vegetable soup into coffee cups and spoon the frothy milk onto the surface.