Courgette Foam Soup

50 ml heavy cream
10 g butter
1 g salt
1 g white pepper
15 g flour
180 ml vegetable stock
1 × onion(s)
1 × zucchini

Finely chop the onion and sauté in butter. Finely chop the courgette and add. Deglaze the vegetables with the stock and cook until soft.

Finely puree everything in a blender. Next, add the heavy cream and the flour, and heat gently. Let the mixture thicken until it has a honey-like consistency. Next, season with the spices.

Pass the mixture through the iSi Funnel & Sieve directly into a 0.5 l Whipper. Screw on 1 Cream Charger and shake vigorously. Keep the Whipper warm at max. 165 °F in a bain-marie or water bath. Shake vigorously before serving.

Serve the soup with courgette strips.

Leave a Reply

Your email address will not be published. Required fields are marked *