Bring some colour to your plate: our recipe for the perfect sweet potato foam soup.
Ingredients
- 100 mlheavy cream
- 1 gsalt
- 1 gpepper
- 1 mllemon juice
- 15 mlolive oil
- 1 ×garlic clove(s)
- 300 mlvegetable stock
- 40 gonion(s)
- 200 gsweet potatoes
- 1 ×tomato(es)
Preparation
Peel the sweet potatoes and cut them into slices. Sauté the finely diced onions and garlic in olive oil until translucent. Add the sweet potatoes and diced tomato, deglaze with the vegetable stock and cook over medium heat for about 20 minutes until soft.
Add the whipped cream and puree the mixture. Season with salt, pepper and lemon juice.
Pour 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 a constant temperature of max. 75 °C in a bain-marie or water bath. Shake vigorously once more before serving.
CAUTION: Do not heat the iSi Thermowhip and iSi ThermoXpress Whip!
