Iced Herbal Soup
medium
·under 60 minutes
Benefits
No oxidation
popular for children
Preparation stays fresh for several days in the whipper
Ingredients
2 tbsp
handful of chopped herbs (such as parsley or basil)
1 pinch
salt
5 ml
olive oil
50 g
leek
0.5 pcs.
lemon(s)
300 ml
vegetable stock
1 pinch
pepper
80 ml
yogurt
80 g
potatoes
Steps to prepare
1.
Cut the leek into slices and peel and dice the potatoes. Sauté both in olive oil and deglaze with the vegetable stock.
2.
When the potatoes are tender, let the soup cool. Squeeze half a lemon and add the zest and remaining ingredients to the cold soup, pour into a measuring cup, add water to make a total of 500ml, mash and season to taste.
3.
Pour through the iSi Funnel & Sieve directly into the 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake 12-16 times. Cool in the refrigerator for 1-2 hours.
4.
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. iSi tip The soup is ideal for preparation the previous day!
Benefits
No oxidation
popular for children
Preparation stays fresh for several days in the whipper