Cream of peppers with chicken broth
Instructions
Divide half the peppers, skin, give them the seeds and white membranes, then cut the flesh into strips.
You heat the oil in a saucepan, add the sugar and the shallots and let Sauté fresh focus for a few minutes.
Add the lemon juice and peppers and cook for 5 minutes.
Pour in the broth, bring to the boil and continue cooking at moderate heat for 10 minutes.
Add the cream and cook for another 10 minutes.
After the first 5 minutes of cooking add the clove of garlic, herbs, salt, pepper and ginger.
When finished, remove the herbs and garlic and pass through a sieve preparation.
If you like, you can enrich the cream with bits of boiled chicken meat.
---ADVICE.
This is a basic recipe that you can modify as desired by changing the color of peppers and the taste of the broth used.
Regardless of type, the peppers are always peeled for a particularly delicate cream.
Ingredients and dosing for 4 persons
- 4 peppers of the same color
- 3 tablespoons of olive oil
- 1 teaspoon of sugar
- 50 g of chopped scallions
- 2 tablespoons of lemon juice
- 50 cl of poultry broth
- 12 cl of cream
- == 1 clove garlic Crushed
- 1 sprig of thyme
- 1 sprig of parsley
- 1 sprig of rosemary
- Salt
- White pepper
- 1 pinch of grated ginger