ICED HERB FOAM SOUP

Slice the leek and peel and dice the potatoes. Sauté both in olive oil and deglaze with the vegetable stock.

Once the potatoes are soft, allow the soup to cool down. Add the juice and zest of half a lemon, along with the remaining ingredients, to the cold soup. Pour the mixture into a measuring jug, top it up with water to a total of 500 ml, blend until smooth, and season to taste.

Pass the mixture through a funnel and sieve into a 0.5L Whipper, pressurize with one Whipper charger, and shake vigorously about 12–16 times. Then, place the Whipper in the refrigerator to chill for one to two hours.

An iced herb foam soup is an elegant, refreshing appetizer or a summery intermediate course thanks to its cold temperature, the subtle acidity of the lemon, and its light, airy foam. We have put together some harmonious combinations here, divided into categories:

Garnishes and Toppings
To add structure and bite to the delicate herb foam directly in the bowl, you can complement the dish with contrasting textures. Crunchy elements such as sourdough croutons toasted in olive oil, focaccia slices, or pine nuts are ideal for this. For a sophisticated touch, use briefly seared king prawns, scallops, or a fine smoked salmon tartare arranged at the bottom of the plate and covered with the foam. If you prefer a purely vegetarian freshness, crisp diced cucumber, radish slices, or marinated cherry tomatoes are excellent choices.

Side Dishes
As accompanying side dishes served separately for dipping or nibbling, freshly baked grissini with sea salt, an airy olive ciabatta, or tender brioche slices pair beautifully. If you are looking for a slightly richer accompaniment for an apéro or intermediate course, a classic Quiche Lorraine, small vegetable tartlets, or paper-thin Parma ham are perfect options.

Menu Integration
For the subsequent menu integration, an equally elegant main course is recommended due to the lightness and yogurt note of the soup. Fish dishes such as pan-seared zander fillet, char, or trout harmonize ideally. For meat options, fine veal medallions, grilled chicken breast, or a light pork tenderloin continue this delicate character. As vegetarian main courses, a summery lemon risotto, homemade ravioli with ricotta filling, or a lukewarm asparagus salad are excellent choices.

The Perfect Beverage Pairings
The right drink accompaniment captures the subtle acidity and fresh herbs perfectly. Among white wines, a crisp Sauvignon Blanc or a dry Riesling underscores the citrus note of the soup. If you prefer an alcohol-free alternative, a chilled Verjus Spritz or still water infused with cucumber and mint pairs beautifully with the cool aroma.

Credit: www.isi.com