- 80 g yogurt
- 1 g salt
- 1 g pepper
- 5 ml olive oil
- 50 g leek
- 300 g vegetable stock
- 80 g potatoes
- 2 × handful of chopped herbs (such as parsley or basil)
- 1 × lemon(s)
Cut the leek into slices and peel and dice the potatoes. Sauté both in olive oil and deglaze with the vegetable stock.
Once the potatoes are soft, allow the soup to cool. Squeeze half a lemon and add the peel and remaining ingredients to the cold soup, finely puree and season.
Pour through the iSi Funnel & Sieve directly into the 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously. Cool in the refrigerator for 1-2 hours.
Pour into a bowl immediately before serving and sprinkle with fresh, chopped herbs.
Double the ingredients for a 1 l iSi Whipper. Screw on 2 iSi Cream Chargers, one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 l iSi Whipper.
The soup is ideal for preparation the previous day!