Poured the soup from the blender into the ISI (which we have only used for fresh whipped creme up to now), and SPLOOOOSHED it into small cups.
Came out light and airy, almost mousse like in texture. Wasn't nearly as foam-like as we were hoping for, but we figure that's because the soup wasn't cooled down enough when we put it into the ISI, and/or maybe the soup wasn't a thin enough consistency.
Going to try again, but with butternut squash soup a bit later. Wonder if doing this with an (literal) off-the-shelf soup would yield better "foam" results vs making the soup fresh and trying to water it down a smidge.
Still, if you're looking for a slightly different soup appetizer (you wouldn't serve a whole bowl of this, more like a spoonful tasting), I recommend trying savory dishes in the ISI.
Hey, they do this stuff on Top Chef all the time. What's stopping the average home cook from trying, other than having to make a 2nd batch to prove that the 1st one wasn't a fluke?
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