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Cream of yellow pepper soup with ginger Recipe
Flavors of Austria
Total time: 15 to 30 minutes
Prep. time: 10 minutes
Cooking time: 20 minutes
Difficulty: Easy
Chef's Note
Sambal ulek is a blend of salt and chili peppers ground to a paste in a mortar.
Ingredients
For 4 servings
- 2 shallots
- 500 ml / 2 cups beef or chicken stock
- 4 stalks of lemon grass - outside leaves
- 1 Ginger root of 3 cm
- 2 yellow sweet peppers, seedless and finely sliced
- 250 ml / 1 cup cream
- 50 g butter
- 60 ml / 4 Tbsp. dry white wine
- 60 ml / 4 Tbsp. Noilly Prat (dry vermouth)
- 1/2 clove garlic
- 1 ml cilantro leaves, finely chopped
- 1 ml white pepper
- 1 pinch of sambal ulek
- cornstarch (optional)
Method
- Sauté the shallots in 1 teaspoon butter until translucent; add the finely chopped lemongrass and ginger, the sambal ulek and yellow peppers; add the white wine and Noilly Prat.
- Reduce, then add the beef broth. Reduce again.
- Purée using an immersion blender. Whisk in the remaining cold butter in small pieces and strain through a fine-mesh sieve.
- Blend in the milk or cream. If desired, you can thicken the soup with a little cornstarch.
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