John Myers
Yellow Pepper Soup with Croutons
The perfect yellow pepper soup with croutons recipe with a picture and simple step-by-step instructions.
For the croutons:
- 4 Pc. Red onions
- 20 g Fresh ginger
- 3 Pc. Chilli pepper
- 3 teaspoon Olive oil
- Salt and pepper
- 2 Pc. Garlic cloves
- 1,8 liter Vegetable broth
- 375 ml Coconut milk
- 10 Pc. Toast
- 50 g Butter
- Peel the onions and cut into rings. Peel and dice the ginger. Slice the chilli, remove seeds and partitions, wash and cut into rings. Heat the oil in a saucepan and sauté the onions until translucent. Salt, pepper, sauté a little and then remove.
- Peel the garlic and press into the remaining oil. Add the ginger and chilli, sauté briefly and deglaze with the stock. Bring to the boil and cover and simmer over low heat for 10 minutes. Remove seeds and partitions from the peppers and roughly dice, add to the soup with the coconut milk, bring to the boil and puree. Salt and pepper and bring to the boil again. Then pass the soup through a sieve and bring to the boil again.
- Debark the bread, cut into cubes and fry in butter until golden.
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