Foamy chestnut soup

Savoury recipe

Martin Lippo, Chef at Vakuum and Nitroschool in Barcelona proposes innovative techniques based on fruit purées Les vergers Boiron.


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Martín Lippo

Martín Lippo

Chef, Director of Vakuum
Martin Lippo is at the head of Vakuum in Barcelona, a cutting-edge laboratory for experimental cuisine and teaching. He grew up in the strict ambiance of Buenos Aires in the 1970s, rebelling against a...
  1. Foamy chestnut soup


    • Frozen fruit purée, sugar added : Chestnut & vanilla - 225g
    • Cream 35% fat - 62g
    • Port - 25g
    • Salt - 1g
    • Chicken broth - 250g

    Put all the ingredients in a container. 

    Mixer Filter Place the mixture in a siphon. 

    Add a gas cartridge. 

    Heat in a water bath at 70 ° C.


    Serve with a quenelle mascarpone and sweet potato chips.

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