Cream of Parmesan Soup
medium
·under 30 minutes
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.jpg "Cream of Parmesan Soup")
Benefits
Reduced costs
Increased whipped volume
Preparation stays fresh for several days in the whipper
Reduced calories due to increased whipped volume.
Ingredients
1 tbsp
Magic Texturizer
150 ml
vegetable stock
100 ml
Heavy Cream min. 32% fat
100 ml
parmesan
200 ml
milk
Steps to prepare
1.
Grate the Parmesan cheese. Heat the vegetable stock together with the milk and the cream to about 60 °C and dissolve the Parmesan in it.
2.
Finely puree the mixture together with the Magic Texturizer using a hand blender.
3.
Then pour the entire mixture directly through the iSi Funnel & Sieve into a 0.5 L iSi Gourmet Whip. 1 Screw on iSi Professional Charger and shake vigorously 10 to 12 times.
Benefits
Reduced costs
Increased whipped volume
Preparation stays fresh for several days in the whipper
Reduced calories due to increased whipped volume.
iSi Tipp
Whenever you have leftover Parmesan sections, simply freeze them. This way, you'll quickly have enough Parmesan on hand for soup, and you won't have to dispose of any leftovers.