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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: 

Sweat the chopped onion in butter in a saucepan. Deglaze with vegetable stock and cook the vegetables until soft. Puree everything 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 0.5 L (~17 fl. oz.) iSi Whipper. Screw on 1 iSi 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 horseradish dumplings.

ATTENTION: The iSi Thermo Whip and iSi Thermo XPress Whip must not be put in a bain-marie or water bath!

Double the ingredients for a 1 L (~34 fl. oz.) 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 (~8.5 fl. oz.) iSi Whipper.

Recipe from Thomas Fritz, iSi Espumas Award 2003 (Austria)

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