- 80 g yogurt
- 1 g salt
- 1 g pepper
- 5 ml olive oil
- 50 g leek
- 300 g vegetable stock
- 80 g potatoes
- 2 x handful of chopped herbs (such as parsley or basil)
- 1 x lemon(s)
Sweat the leek (sliced) and carrots (peeled and diced) in olive oil and deglaze with vegetable stock. When the potato is soft, let the soup cool. Squeeze in 1/2 of a lemon, add the zest and the rest of the ingredients to the cold soup, puree until smooth and season to taste. Pass 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. Refrigerate for 1-2 hours.
Serve the soup into a bowl and sprinkle with freshly chopped herbs immediately before serving.
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.