Elderberry Cappuccino
serves 4Preparation time app. 35 minutes.
2 tablespoons olive oil
2 onions, finely cubed
1 garlic clove, finely cubed
2 sprigs of rosemary, leaves finely chopped
100 g pre-cooked, vacuum packed chestnuts, coarsely chopped
250 g potatoes, peeled and cubed
400 ml vegetable broth
250 ml elder juice
250 ml whipping cream or soy whip
2-3 tablespoons lemon juice
Freshly grated nutmeg
30 g pine nuts
2 onions, finely cubed
1 garlic clove, finely cubed
2 sprigs of rosemary, leaves finely chopped
100 g pre-cooked, vacuum packed chestnuts, coarsely chopped
250 g potatoes, peeled and cubed
400 ml vegetable broth
250 ml elder juice
250 ml whipping cream or soy whip
2-3 tablespoons lemon juice
Freshly grated nutmeg
30 g pine nuts
Heat 2 tablespoons of oil and sauté onion, garlic and rosemary. Add broth, elder juice and 100 ml of cream. Simmer covered for app. 20 minutes over medium heat. Season with salt, pepper and lemon juice. Whisk remaining cream until stiff. Roast pine nuts in a non-greased pan. Pour soup into cups, top with a dollop of whipped cream and sprinkle with pine nuts.