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ASPARAGUS SOUP WITH LEMON ESPUMA

 

FOR THE KISAG WHIPPER 0.5 L

INGREDIENTS

30 g

butter
1

small onion

300 g green asparagus
100 g
floury potatoes
200 ml
strong vegetable stock
50 ml cream
Lemon espuma  
½
lemon, zest and juice
140 g yoghurt
150 ml cream

Asparagus soup: Finely chop the onion and sauté in the butter. Chop the asparagus and potatoes and add. Deglaze with vegetable stock and cook everything for approx. 15 minutes until soft. Puree finely with a blender. Then add the cream, bring to the boil briefly and season to taste.

Strain the mixture through the Kisag Funnel & Sieve directly into the Kisag Whipper 0.5 L. The Kisag Whipper Professional or Thermo are best suited. Insert a Kisag Whipper Charger
and shake vigorously 8-10 times. The whipper can be kept warm at max. 75 °C in the bain-marie or in a water bath. Shake vigorously again before serving.

Lemon espuma: Mix everything together, strain through Kisag Funnel & Strainer directly into the Kisag Whipper 0.5 L. Insert a Kisag Whipper Charger and shake vigorously 5 times.

RECIPE PDF DOWNLOAD

PREPARATION

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