Garlic Foam Soup
A creamy roasted garlic soup finished as a warm foam with brown bread croutons.
ā±ļø Prep: 15 minš³ Cook: 15 min
Nutrition
per per 300 g portion110
Calories
2g
Protein
9g
Carbs
7g
Fat
Ingredients
| 4 | garlic cloves | |
| 1.75 cups | 420 ml | vegetable stock |
| 1.25 tbsp | 19 ml | butter |
| 1.25 tbsp | 19 ml | flour |
| 1.25 tbsp | 19 ml | onion |
| 3.5 tbsp | 53 ml | brown bread |
| 1 pinch | salt | |
| 1 pinch | white pepper | |
| 3.5 tbsp | 53 ml | heavy cream |
Instructions
- Sweat the finely chopped onion in butter in a pot.
- Deglaze with the vegetable stock and cook the garlic until soft.
- PurƩe in a blender until smooth.
- Add the heavy cream and flour, briefly heat and bind to a honey-like consistency; season with herbs.
- Pass through an iSi funnel & sieve directly into the whipper.
- Screw on 1 N2O cream charger and shake vigorously.
- Keep the whipper warm (max 75Ā°C/167Ā°F) in a bain-marie or water bath; shake vigorously again before serving.
Serving suggestion: serve with brown bread croutons.