Finely chop the onion and sauté in butter. Finely chop the courgette and add. Deglaze the vegetables with the stock and cook until soft.
Finely puree everything in a blender. Next, add the heavy cream and the flour, and heat gently. Let the mixture thicken until it has a honey-like consistency. Next, season with the spices.
Pass the mixture through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously. Keep the iSi Whipper warm at max. 75 °C in a bain-marie or water bath. Shake vigorously before serving.
CAUTION: Do not place the iSi Thermo Whip or iSi Thermo XPress Whip in the bain-marie or water bath!
Serve the soup with courgette strips.
Double the ingredients for a 1 l 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 iSi Whipper.
Recipe by Bettina Mittendorfer, Espumas Award 2003 (Austria)
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