Courgette Foam Soup
A velvety courgette and onion soup base, siphon-whipped into a warm, airy foam and served with courgette strips.
⏱️ Prep: 15 min🍳 Cook: 20 min
Nutrition
per per 300 g portion140
Calories
3g
Protein
9g
Carbs
10g
Fat
Ingredients
| 50 ml | heavy cream |
| 10 g | butter |
| 1 g | salt |
| 1 g | white pepper |
| 15 g | flour |
| 180 ml | vegetable stock |
| 1 | onion |
| 1 | zucchini / courgette |
Instructions
- Finely chop the onion and sauté in butter. Finely chop the courgette and add; deglaze with the vegetable stock and cook until soft.
- Purée everything finely in a blender. Add the heavy cream and flour, and heat gently until the mixture thickens to a honey-like consistency. Season with salt and pepper.
- Pass the mixture through a fine sieve directly into a 0.5 l whipping siphon. Screw on one cream charger and shake vigorously.
- Keep the siphon warm (max. 165°F / 74°C) in a bain-marie or water bath. Shake vigorously before serving. Serve with courgette strips.