Refreshing iced herb foam soup
Recipe from iSi
This light and cooling iced herb soup is ideal for hot summer days. Fresh leek, earthy potatoes and aromatic yogurt combine to create a velvety, cold treat – spiced up with the fine aroma of green herbs. Prepared in the iSi Whipper, the soup remains particularly airy, fresh and keeps for longer.
Preparation time: 25 minutes
Difficulty: ⚫⚫⚪⚪⚪
INGREDIENTS
- 50 g leek
- 80 g potatoes
- 2 tbsp chopped herbs (e.g. parsley, basil 5. parsley, basil)
- 5 ml olive oil
- 300 ml vegetable stock
- 80 ml yoghurt
- Juice and zest of ½ lemon
- 1 pinch of salt
- 1 pinch of pepper
PREPARATION
- Finely slice the leek, peel and dice the potatoes. Gently sauté both in olive oil.
- Deglaze with vegetable stock and simmer until the potatoes are soft. Then leave to cool well.
- Add the lemon juice and zest, yogurt, herbs, salt and pepper to the cooled vegetable mixture. If necessary, top up with water to a total of approx. 500 ml liquid.
- Puree finely and season to taste.
- Pour the mixture through a fine sieve (e.g. iSi funnel and sieve) directly into the 0.5 l iSi Whipper.
- Screw on an iSi Professional Charger and shake vigorously about 12-16 times. Leave to cool completely in the fridge for 1-2 hours.
- Serve the soup in cold glasses. Garnish with a sprig of fresh herbs.
TIP
Keeps fresh in the Whipper for several days – perfect for preparing.
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