Broccoli Cream Soup


3/4 cup broccoli
1/2 cup vegetable stock
3/4 cup heavy cream
1 pinch of salt ( to taste)
1 pinch of pepper
1 pinch of cayenne pepper


Cook the broccoli in the vegetable stock until soft, then puree in a blender until smooth. Season with salt, pepper and cayenne pepper. Add the cream. Pass through the iSi funnel & sieve directly into the Whipper, screw on 1 cream charger and shake vigorously. Keep the Whipper warm at max. 165 °F in a bain-marie or in a water bath.

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