Zucchini and leek soup

After I bought the cream dispenser by ISI Gourmet Whip,
which is also suitable for hot applications, I immediately tried it
to try a soup: There were onion, Leek and
a zucchini available: The usual preparation: Sauté onion,
a little pepper, Salt, Deglaze with water and the coarse geschnittenenen
Give leeks and zucchini pieces, and let it simmer for about 20 minutes soft.

Is refined so that the whole then, by one adds cream, Nutmeg

possibly. a Chili Pepper and Thyme, Ginger, Curry.

Deglaze with some wine as desired.

After the mash ( z.B. with a hand blender ) was an all-

happens coarser sieve. This is especially important because of, so that

the fine valve is not clogged with coarse pieces.

Here is the soup before pureeing and here after pureeing.

According to the manual, you should fill 75 ° C for hot liquids.

You have to watch anyway, that they do not burn their fingers, since

the whole apparatus is made of stainless steel and is very hot.

After I 1 Had filled cartridge N ² O, and the Gourmet Whip shook,

I could feel the hot soup as a foam in the cup carefully and wisely

flowing into the plate. (Caution, Print! )

The consistency of the foam is related to the amount of cream or possibly. Agar-agar

be influenced.

Here the finished, extremely tasty end result:

By the same method can also be applied to the other ingredients.

For example:
Carrots
Tomatoes
Chestnut
Pumpkin
Schilcher soup