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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

Beijing Lime Foam Soup

Sophisticated, Asian dish with that something extra

Beijing Lime Foam Soup
  • 1 l fresh baby spinach leaves, blanched
  • 250 ml heavy cream
  • 40 g butter
  • 1 g salt
  • 30 g carrot(s)
  • 30 g leek
  • 30 g shallot(s)
  • 30 g celery
  • 50 g rice noodles
  • 40 g flour (fine)
  • 500 g chicken breast
  • 10 g lemon grass
  • 2 x lime(s)
  • 0.5 x ginger root
  • 1 g whole black pepper corns
  • 1 x bay leaves
  • 1 g lemon pepper
  • 1 x several leaves of lemon balm

Ingredients:

  • 1 l fresh baby spinach leaves, blanched
  • 250 ml heavy cream
  • 40 g butter
  • 1 g salt
  • 30 g carrot(s)
  • 30 g leek
  • 30 g shallot(s)
  • 30 g celery
  • 50 g rice noodles
  • 40 g flour (fine)
  • 500 g chicken breast
  • 10 g lemon grass
  • 2 x lime(s)
  • 0.5 x ginger root
  • 1 g whole black pepper corns
  • 1 x bay leaves
  • 1 g lemon pepper
  • 1 x several leaves of lemon balm
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For the Soup:

Bring the cold water and chicken breast to boil and then skim off the foam buildup. Simmer gently uncovered and skim off the foam frequently. Add the vegetables and spices 1 hour before the end of the cooking time. Strain. Total cooking time 2–3 hours. Heat the butter, add the flour, allow to foam once without coloring. Add approx. 500 ml of prepared chicken stock and let cook for 10 minutes. Puree the soup in a blender until smooth. Stir some lime juice into 50 ml of heavy cream and then stir into the soup.

Mix 300 ml of the pureed soup with 200 ml of heavy cream and the rest of the lime juice. Season with salt. 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.

As a Side Dish:

Stuffed rice pockets, baked or steamed.

Serving Suggestion:

Place rice noodles in a china bowl, and fill bowl up to two-thirds with soup. Fill the last third with the lime foam from the iSi Whipper, sprinkle with lemon balm and lemon pepper. Place the baked rice pockets individually on a porcelain spoon and garnish with a lime foam cap.

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 Matthias Nöhrer, iSi Espumas Award 2003

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