John Myers
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Pepper Cream Soup with Figs
The perfect pepper cream soup with figs recipe with a picture and simple step-by-step instructions.
chicken broth
- 1 kg Chicken
- 2 liter Water
- 2 piece Leek
- 3 piece Carrots
- 2 piece Fresh celery
Pepper cream soup with figs
- 3 piece Figs
- 1 piece Onion
- 2 tbsp Butter
- 1 tbsp Flour
- 1,5 liter Chicken broth
- 250 ml Cream
- 1 tbsp Green peppercorns pickled
- 2 piece Tarragon
- Salt and pepper
- Parsley for garnish
chicken broth
- Cut the vegetables into large slices and then place them in a large stockpot with the chicken. Season to taste. Then let the broth simmer over a medium flame for 3 hours. After 3 hours, pour off the broth into a container and process or consume soon.
Pepper cream soup with figs
- Fry the onion with 2 tablespoons of butter until translucent. As soon as the onion is translucent, add 2 tablespoons of flour and stir immediately until smooth. Then pour in 1 liter of chicken stock, add 250 ml of cream and bring to the boil. The remaining 500 ml chicken stock will be used later for the main course.
- During this time, puree 1-2 tablespoons with a little broth in the measuring beaker and gradually stir gently into the soup, with constant taste. As soon as the desired taste is achieved, stir in the finely chopped tarragon and simmer the soup for 5 minutes and steep for 10 minutes. Season to taste with salt and pepper. Cut the figs into wedges and sauté them in butter. Pour the soup into the plates, add the figs and garnish with tarragon and parsley.
- Cut the figs into wedges and sauté them in butter. Pour the soup into the plates, add the figs and garnish with tarragon and parsley.
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