Light lunch or starter: this recipe is a treat on warm summers.
Ingredients
- 80 gyogurt
- 1 gsalt
- 1 gpepper
- 5 mlolive oil
- 50 gleek
- 300 gvegetable stock
- 80 gpotatoes
- 2 ×handful of chopped herbs (such as parsley or basil)
- 1 ×lemon(s)
1
Cut the leek into slices and peel and dice the potatoes. Sauté both in olive oil and deglaze with the vegetable stock.
2
Once the potatoes are soft, allow the soup to cool. Squeeze half a lemon and add the peel and remaining ingredients to the cold soup, finely puree and season.
3
Pour through the iSi Funnel & Sieve directly into the 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously. 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!
