I make several vegetable soups using the Vitamix. All you need is the vegetable and some quality chicken stock. You give it a few minutes in the Vitamix and it emerges a soup with a delicious fresh vegetable taste. You don't need to strain it because the Vitamix does quite a job of getting rid of all the fibers. If you like, add a little cream at the end to give extra smoothness.
Now I'm trying a new idea with the soup. I'd like to foam it through a cream whipper to give it a light texture. I've been using an Otis Basic cream whipper, the kind we use in my kitchen. From the Vitamix, I put the soup through the ISI fine strainer just to be sure there aren't any particles, and into the whipper. Then two cartridges. I shake it like crazy.
Every time I squeeze the handle, I get about a teaspoonful of soup. Yes, I can just keep squeezing it and eventually I'll have a cup of soup--which is quite spectacular, by the way, lighter and smoother than before--but making a few of these in a short time is nearly impossible. I've talked to Otis Basic and they're very nice about all of it, but they are clueless.
Does anyone have an idea? Is there some difference between an Otis and and ISI? We prefer the Otis because all the parts come out completely to clean it, while in the newest ISIs that's no longer the case.
Thanks
dave
