Wild garlic foam soup with scampi

Ingredients for 4 servings:

• 1 tbsp butter
• 1 shallot(s)
• Sea salt
• Pepper, black from the mill
• 1 pinch(s) of sugar
• 300 ml chicken stock
• 1 m.-sized potato(s), floury
• 50 g wild garlic
• 100 ml cream
• 2 nitrogen capsules
• 4 scampi
• some wild garlic paste

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

quick preparation, wonderful foamy consistency

Finely dice the shallot and cook in the butter over low heat until translucent. Add salt, sugar, and pepper while frying. Peel and roughly dice the potatoes. Pour in the stock and add the diced potatoes. Simmer for about 25 minutes until soft. Add the washed and dried wild garlic leaves and bring to a boil. Finely puree the soup and pass through a sieve. Add the cream and bring back to a boil. Pour the soup into the isi cooker and screw in two capsules one after the other. Shake gently while releasing the gas. Briefly toss the scampi with a little wild garlic paste. Spray the soup into glasses and garnish with the scampi. Serve immediately. If you want to prepare the soup in advance, cook it completely but without the cream. To serve, heat it up and then continue adding the cream as usual.