Ingredients
-
3 pcs sweet pepper
-
600 ml vegetable broth or water
-
1 medium onion
-
50 g ghee or butter
-
¼ ground ginger, or ½ fresh ground ginger
-
1 pinch ground nutmeg
-
125 ml double cream
-
Salt
-
Parsley for serving
Directions
I am not sure this is Austrian cuisine, but Austrians are sure to eat sweet pepper soup and they cook it great. Before I tried this wonderful soup, I, honestly speaking, didn’t consider sweet peppers as a main ingredient for creamy soup. But it turned out to be a perfect candidate for this role! Sweet peppers make soup silky, extremely delicious and orange-pinky. The color is the reason to use red peppers, or take 2 red and 1 yellow, but don’t use green ones since their taste is absolutely different and soup will have brown color.
Serve with greens or croutons.
Bon appetite!
Today's visits: 1.
Steps
1
Done
|
Wash and pat dry the peppers. Bake in a baking pan covered with parchment pepper over 200 degrees Celsius until soft and slightly brown. It takes about 20 min in a preheated oven. |
2
Done
|
Take the peppers out and seal them hot in a plastic bag. Let them chill. This procedure will help us peel the peppers easily. |
3
Done
|
You may actually do the abovementioned a day before and keep the peppers in a sealed bag refrigerated. |
4
Done
|
Now take the chilled peppers out of the plastic bag. Peel the skins. Cut off the top stem and remove seeds. Cut the pulp into 1.5 cm strips. |
5
Done
|
Peel and cut the onion in small cubes. |
6
Done
|
Preheat oil in a pot. Cook the onion over medium heat until transparent. Add the pepper pulp, cook together for 2 min. |
7
Done
|
Pour in the vegetable broth, or water, add some salt and bring to a boil over high heat, then reduce heat to medium and simmer for 25 min. |
8
Done
|
Add ginger and nutmeg. Blend with a blender or in a food processor until smooth. |
9
Done
|
Add double cream, mix. Bring to a boil again, then remove from heat. Serve. How to serve: Serve hot, sprinkled with chopped parsley or add a few croutons. How to keep: Can be kept refrigerated for 1-2 days. |