Shallot-saffron cappuccino

Shallot-saffron cappuccino

Ingredients for 4 servings

For the soup:
1 tbsp butter
150 g shallots, coarsely chopped
200 ml prosecco
300 ml vegetable stock
150 g fresh sheep’s milk cheese


For the froth:
200 ml sheep’s milk
1 sachet saffron
Saffron threads for decoration




Melt butter in a saucepan. Peel shallots, chop into coarse pieces and sauté for about 5 minutes, then add prosecco and simmer until almost completely reduced. Add vegetable stock and stir in sheep’s milk cheese. Bring to a boil, then reduce the heat and simmer for about 15 minutes, purée and season.

Warm up milk, add saffron and froth with a milk frother or hand blender.

Pour soup into cappuccino-style cups and top with spoonfuls of froth. Garnish with saffron threads.


Preparation time:  35 min.
Level of difficulty: easy


Enjoy! :-) 



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