ASPARGUS SOUP WITH LEMON ESPUMA

Difficulty

Medium

Ingredients

For the aspargus soup
30 g butter
1 small onion
300 g green aspargus
100 g floury potatoes
200 ml strong vegetable stock
50 ml cream

For the lemon espuma
0.5 piece lemon (zest and juice)
140 g yoghurt
150 ml cream

Preparation

Finely chop the onion and sauté in the butter

Chop the aspargus 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.

For the 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.

When aspargus meets lemon: a soup with the wow factor

In spring, when fresh asparagus begins to sprout, a creamy asparagus foam soup delights with its delicate aroma and freshness. It’s more than just a meal – it’s a sensory delight and a tribute to spring. Every spoonful evokes the magic of the season and the noble reputation of asparagus as the "royal vegetable." A culinary highlight not to be missed.

Watch the video

When aspargus meets lemon: a soup with the wow factor

You can prepare this recipe using the following products

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ASPARGUS SOUP WITH LEMON ESPUMA

Ingredients

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Preparation