John Myers
Contents
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Ingredients
- 1 piece Onion, about 40 gr.
- 1 Bit Garlic
- 1 Sting Butter
- 1 Bit Celery, about 80 gr.
- 100 ml Semi-Dry white wine
- 400 ml Vegetable broth
- Salt
- Black pepper from the mill
- Lovage
- 100 ml Double cream
- 5 piece Pointed peppers red, approx. 400 g excepted
- Basil
- 125 g Goat cream cheese
Instructions
prepare all of this the evening before ...
- Peel and finely dice the onion & garlic. Peel and finely dice the celery.
- Heat the butter and let the onion sear briefly. Then add the chopped celery cubes and let them sear only briefly. Deglaze with the wine and the chicken stock, season with salt & pepper & the lovage and simmer covered for a good 10 minutes on a low heat, then the celery should be soft ..;)))
- Now puree the soup finely, stir in the double cream and let it boil again briefly. Then let it cool down and put it in the fridge overnight.
- Rinse off the peppers, dry them well, remove the seeds and the partitions and cut into small pieces. Finely puree the pieces together with a dash of water and put them in a cool place.
- Put the cream cheese in a cloth and drain a little, then squeeze it out. Finely chop a handful of basil leaves. Season the cream cheese with salt & pepper and fold in the basil leaves.
finish
- Shortly before serving, stir the two masses again, then combine and mix and immediately pour into chilled soup bowls, sprinkle with the cream cheese dots and some torn basil and now ..... enjoy your meal .....
Nutrition
Serving: 100gCalories: 109kcalCarbohydrates: 1.1gProtein: 3.2gFat: 9.3g
