Cream of peppers with vegetable broth
Instructions
Fry the chopped onion in a saucepan with oil, moderate heat for 4 minutes.
Clean the vegetables and chop, mix the sauce and then make flavour all together for a few minutes.
Pour the wine and water, add herbs and garlic and cook for 60-70 minutes, reducing the heat so the broth just sobbolla.
Skim over.
Strain the finished stock through a cloth, collect the proceeds into a clean saucepan and let it reduce to medium heat until 1 liter and a half of liquid.
Wash the peppers for the cream and give them the seeds and white membranes.
Fry the onion brunoise in a saucepan with oil, moderate heat for 4-5 minutes, add the lemon juice and diced 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 garlic, thyme and Rosemary, salt and pepper.
When finished, remove the herbs and garlic and pass through a sieve preparation.
When serving, you can enrich the cream with chunks of boiled celery.
---ADVICE.
Vegetable broth is less nutritious than that prepared with meat, however has the advantage of being very light, aromatic and fat-free.
With the vegetable broth the cream is still more delicate and is also suitable for those with dietary problems.
The presence of peppers, among the ingredients of the soup, making it even more intense the flavor of the cream.
The vegetable broth that we provide you with the recipe, if it advances, can be stored in the freezer, divided into compartments by one or multiple slices.
Ingredients and dosing for 4 persons
- For the vegetable broth:
- 3 onions
- 3 tablespoons of olive oil
- 250 g of leeks
- 300 g of carrots
- 150 g of celery
- 150 g of zucchini
- 300 g of green peppers
- 25 cl of dry white wine
- 300 cl of water
- 1 sprig of thyme
- 2 leaves of laurel
- 1/2 clove of garlic
- For the cream of peppers:
- 4 peppers of the same color
- 60 g of onion brunoise
- 2 tablespoons of olive oil
- 1 tablespoon of lemon juice
- 75 cl of vegetable broth
- 12 cl of cream
- == 1 clove garlic Crushed
- 1 sprig of thyme
- 1 sprig of rosemary
- Salt
- White pepper