Courgette Foam Soup

a summery vegetable treat

Courgette Foam Soup

This soup was created by the winner of the iSi Espumas Award 2003: Bettina Mittendorfer.

  • 50 mlheavy cream
  • 10 gbutter
  • 1 gsalt
  • 1 gwhite pepper
  • 15 gflour
  • 180 mlvegetable stock
  • 1 ×onion(s)
  • 1 ×zucchini


Finely chop the onion and sauté in butter. Finely chop the courgette and add. Deglaze the vegetables with the stock and cook until soft.

Finely puree everything in a blender. Next, add the heavy cream and the flour, and heat gently. Let the mixture thicken until it has a honey-like consistency. Next, season with the spices.

Pass the mixture through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously. Keep the iSi Whipper warm at max. 75 °C in a bain-marie or water bath. Shake vigorously before serving.

CAUTION: Do not place the iSi Thermo Whip or iSi Thermo XPress Whip in the bain-marie or water bath!

Serve the soup with courgette strips.

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.

Recipe by Bettina Mittendorfer, Espumas Award 2003 (Austria)

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