Garlic Foam Soup

4 x garlic clove(s)
1.75 cups vegetable stock
1.25 tbsp butter
1.25 tbsp flour
1.25 tbsp onion(s)
3.5 tbsp brown bread
pinch of salt
pinch of white pepper
3.5 tbsp. heavy cream

Sweat the finely chopped onion in a pot in butter. Deglaze with vegetable stock and cook the vegetables until soft. Puree in a blender until smooth. Then add the heavy cream/flour, briefly heat and bind (to a honey-like consistency). Season with herbs. Pass the mixture through the iSi funnel & sieve directly into the whipper. Screw on 1 n20 cream charger and shake vigorously. Keep the iSi Whipper warm at max. 75 °C (167 °F) in a bain-marie or in a water bath. Shake vigorously before serving.

Serving Suggestion:
Serve with brown bread croûtons.

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