Let Gordon Ramsay take the mystery out of making soup with cappuccino froth
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Want to know how this works? Read all about it here.
Hold the vegetable in position with your two index fingers and let your “pinkie” and thumb grip the back of it, keeping them out of the way of the blade (you should feel the top of the knife with the side of your knuckle).Then, keeping the knife in the same position as you chop it up and down and keeping the blade upright at all times, let your fingers guide the vegetable through behind it. Start slowly as you practise this technique, then you can speed up later.
How to get a silky purée
The secret to getting a really fine purée with the beans is to blend them while they are hot – if they are cold they won’t break down so easily. Add a few ladlefuls of stock as you purée, to make it easier.
Creating a froth
I use a commercial hand mixer to get a good amount of froth, but you can also use a stick blender. The trick is to lift the blender up and down and move it all the way round the pan, so you build up momentum and aerate everything to create a velvety soup. Add a little cold butter towards the end to bring the temperature down, which also helps with the frothing.