Asparagus foam soup
Ingredients
- 200 g asparagus
- 100 ml milk
- 125 ml stock
- 50 ml heavy cream
- 50 g cream cheese, full fat
- 5 ml lemon juice
- 20 g butter
- 30 g onion(s)
1
Sauté the onion in the butter, then briefly sauté the asparagus.
Next, pour in the remaining ingredients and cover and simmer for 7-10 minutes until the asparagus is soft.
2
Puree the soup in a blender and season with salt, sugar and pepper.
3
Put straight into an iSi Whip using an iSi Funnel & Sieve. Screw on an iSi Professional Charger and shake about 12 times.
This recipe is suitable for the following products
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