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Herzlich Willkommen bei iSi Kulinarik!

Für Ihr Land stehen spezifische Inhalte & Produkte zur Verfügung. Um die digitale Welt von iSi zu entdecken, besuchen Sie bitte

auf iSi International bleiben

Welcome to iSi Culinary!

Specific content & products are available for your country. In order to discover the digital world of iSi, please visit

Stay on iSi International

Beetroot Foam Soup

healthy and rich in vitamins

Beetroot Foam Soup
  • 50 ml heavy cream
  • 10 g butter
  • 1 g salt
  • 1 g white pepper
  • 15 g flour
  • 2 x bay leaves
  • 150 ml vegetable stock
  • 1 x onion(s)
  • 1 g caraway
  • 250 g beetroot

Ingredients:

  • 50 ml heavy cream
  • 10 g butter
  • 1 g salt
  • 1 g white pepper
  • 15 g flour
  • 2 x bay leaves
  • 150 ml vegetable stock
  • 1 x onion(s)
  • 1 g caraway
  • 250 g beetroot
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Preparation: V/h2>

Finely chop the onion and sauté in a pot with butter. Chop and add the beetroot. Deglaze with vegetable stock and boil the vegetables until soft. Finely puree everything in a blender. Add the heavy cream and the flour, briefly heat and bind. A honey-like consistency is optimal.

 

Finally, season with the spices. Pass the mixture through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously. Keep the iSi Whipper warm at a constant temperature of max. 75 °C in a bain-marie or water bath. Shake vigorously once more before serving.

 

CAUTION: Do not place the iSi Thermo Whip or iSi Thermo XPress Whip in the bain-marie or water bath!

 

Serving suggestion:

Horseradish dumplings can also be added to the soup.

 

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.

Recipe by Bettina Mittendorfer, iSi Espumas Award 2003 (Austria)

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