Cream of Potato Soup
medium
·under 30 minutes
Benefits
Increased whipped volume
Perfect for use with leftover foods
Reduced calories due to increased whipped volume.
Ingredients
80 g
cooked potatoes (floury)
20 ml
white wine
40 g
butter
1 pinch
nutmeg
200 ml
milk
1 pinch
salt
1 pinch
pepper
200 ml
stock
1 pcs.
garlic clove(s)
50 g
onion(s)
Steps to prepare
1.
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.
2.
Add the remaining ingredients and cook for a further five minutes – season with salt, pepper and nutmeg.
3.
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.
Benefits
Increased whipped volume
Perfect for use with leftover foods
Reduced calories due to increased whipped volume.