Method
1. Peel and dice the onion and garlic and lightly sweat in butter. Deglaze with the white wine and reduce. Pour in the stock and milk and bring to the boil.2. Add the remaining ingredients and cook for a further five minutes – season with salt, pepper and nutmeg.
3. Pass the soup through the iSi Funnel & Sieve directly into the iSi Thermo Xpress Whip and screw on an iSi Professional Charger.
Ingredients
80 g cooked potatoes (floury)
20 ml white wine
40 g butter
1 pinch nutmeg
200 ml milk
1 pinch salt
1 pinch pepper
200 ml stock
1 pcs garlic clove(s)
50 g onion(s)
