Peel and dice the onion and garlic and lightly sweat in butter. Deglaze with the white wine and reduce. Pour in the stock and milk and bring to the boil.
Add the remaining ingredients and cook for a further five minutes – season with salt, pepper and nutmeg.
Pass the soup through the iSi Funnel & Sieve directly into a 0.5L Whip. Screw on an iSi Professional Charger and shake about 16 to 18 times.
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