Pepper soup with pastis

Ingredients for 4 servings:

• 4 large bell peppers, red
• 4 large shallots
• 3 tbsp olive oil
• 2 tbsp ginger root
• 2 tbsp pastis
• 6 cups chicken broth
• Pumpkin seeds, as desired
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

very good for a Christmas menu

Quarter the bell peppers, remove the seeds and pale ribs, and cut the bell pepper segments into small pieces. Finely dice the shallots and sauté in olive oil. Add the bell pepper pieces, 2 tablespoons of chopped ginger root, and 2 tablespoons of pastis. Pour in 1 cup of chicken stock and simmer until the bell pepper pieces are tender (about 20 minutes). Puree the soup and strain it through a sieve. Add more chicken stock until the soup reaches the right consistency, then season carefully. Sprinkle a few pumpkin seeds on top if desired. The soup can be prepared the day before.