Asparagus foam soup

Asparagus foam soup

  • 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)


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.


Puree the soup in a blender and season with salt, sugar and pepper.


Put straight into an iSi Whip using an iSi Funnel & Sieve. Screw on an iSi Professional Charger and shake about 12 times.

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