Fig cream soup

Name: Fig cream soup
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 fresh figs; 1 TABLESPOON Butter and margarine; 300 ml Beef stock from the glass; 1-2 TABLESPOONS pickled green pepper; 1 teaspoonful of dried tarragon; 500 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp fresh tarragon or parsley

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

2 fresh figs
1 TABLESPOON Butter and margarine
300 ml Beef stock from the glass
1-2 TABLESPOONS pickled green pepper
1 teaspoonful of dried tarragon
500 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp fresh tarragon or parsley

Directions

1
Carefully rub figs with kitchen paper and cut into slices. Heat the fat in a saucepan. Sauté the figs briefly in it and take them out. Add beef stock, pepper, dried tarragon and 400 g cream to the pot and allow to reduce slightly.
2
Season to taste with salt. Wash tarragon, dab dry and cut into fine strips. Whip remaining cream until half stiff. Arrange soup in preheated plates. Put a dollop of cream on each plate.
3
Spread figs on top and serve sprinkled with tarragon or parsley and garnished.