Cream of Yellow Pepper Soup with Ginger
Flavors of Austria. By Johanna Maier, Johanna Maier & Sohne, Hotel Hubertus, Austria. Sambal ulek is a blend of salt and chili peppers ground to a paste in a mortar.
⏱️ Prep: 10 min🍳 Cook: 20 min
Ingredients
| 2 | shallots |
| 500 ml | beef or chicken stock |
| 4 stalks | lemongrass (outside leaves) |
| 1 | ginger root (3 cm) |
| 2 | yellow sweet peppers, seedless and finely sliced |
| 250 ml | cream |
| 50 g | butter |
| 60 ml | dry white wine |
| 60 ml | Noilly Prat (dry vermouth) |
| 1/2 clove | garlic |
| 1 ml | cilantro leaves, finely chopped |
| 1 ml | white pepper |
| 1 pinch | sambal ulek |
| — | cornstarch (optional) |
Instructions
- Saute the shallots in 1 teaspoon of butter until translucent; add the finely chopped lemongrass and ginger, the sambal ulek and the yellow peppers; add the white wine and Noilly Prat. 2. Reduce, then add the stock and reduce again. 3. Puree with an immersion blender. Whisk in the remaining cold butter in small pieces and strain through a fine-mesh sieve. 4. Blend in the cream. If desired, thicken the soup with a little cornstarch.