Pepper cream soup with figs

Name: Pepper cream soup with figs
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 fresh figs (substitute 3 apricots); 1 small onion; 1 TABLESPOON butter/margarine; 1 go. Tbsp. flour; 800 ml Chicken broth or; 2 Glasses poultry stock; 200 g Whipped cream; 1-2 TABLESPOONS pickled green; 7-10 Tbsp Peppercorns; 7-10 Tbsp fresher or drunk.; 7-10 Tbsp tarragon, salt, pepper; 7-10 Tbsp Tarragon or; 7-10 Tbsp Parsley

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 fresh figs (substitute 3 apricots)
1 small onion
1 TABLESPOON butter/margarine
1 go. Tbsp. flour
800 ml Chicken broth or
2 Glasses poultry stock
200 g Whipped cream
1-2 TABLESPOONS pickled green
7-10 Tbsp Peppercorns
7-10 Tbsp fresher or drunk.
7-10 Tbsp tarragon, salt, pepper
7-10 Tbsp Tarragon or
7-10 Tbsp Parsley

Directions

1
Wash figs, dab dry and peel if necessary. Cut figs into slices. Peel and chop onion
2
Heat the fat in a saucepan. Sauté figs in it and take them out
3
Steam onion in frying fat until transparent. Sprinkle with flour and sweat. Deglaze with stock and 100 g cream and bring to the boil. Add peppercorns and tarragon. Simmer at low heat for about 5 minutes
4
In the meantime, whip 100 g cream until half stiff. Season the soup with salt and pepper to taste. Heat the figs briefly in it. Pour the soup into four plates and arrange each with a dollop of cream. Garnish with herbs if necessary.
5
If you have the right spirit in the house: Refine the soup shortly before serving with a small shot of brandy or sherry