in Soup Recipes

Hot pepper soup with ginger

updated

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Ingredients for 4 servings:

  • 3 red bell peppers
  • 1 piece(s) ginger root, freshly grated or cut into thumb-sized pieces so you can fish them out
  • 1 onion(s)
  • 4 small potatoes, floury
  • 750 ml vegetable stock
  • salt and pepper
  • possibly garlic
  • olive oil
  • e.g. cream

Instructions

Working time approx. 15 minutes; Rest time approx. 1 day 6 hours; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 6 hours 35 minutes

Peel and dice the bell peppers, and fry them with the finely chopped onions and grated ginger in a little olive oil (or perhaps with garlic, depending on whether it’s allowed to smell). Add the quartered potatoes and deglaze with the vegetable stock. Season with a little salt and a little more pepper. Simmer for about 15 minutes, puree, and season to taste. If you like, add a little cream. Once the soup has simmered for a while, season again (it will infuse well). It’s quick and delicious!

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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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