in Soup Recipes

Cream soup with yellow and red peppers, ginger and lemongrass

updated

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Ingredients for 3 servings:

  • 4 stalks of lemongrass
  • 2 shallots
  • 1 piece(s) ginger, approx. 5 cm
  • 1 small chili pepper(s)
  • 3 bell peppers, red and yellow
  • 100 g butter
  • 130 ml white wine
  • 60 ml Noilly Prat
  • 800 ml vegetable stock or chicken stock
  • 200 ml cream

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Chop the lemongrass into large pieces. Sauté the shallots in butter until translucent. Add the lemongrass, ginger, chili, and paprika. Pour in the white wine and Noilly Prat and reduce slightly. Add the stock. After about 20 minutes of cooking, remove the lemongrass and ginger from the soup. Purée the soup and strain it. Stir in the cold butter cubes and whisk in the cream. Depending on the consistency, you can thicken the soup with a little cornstarch.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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