Roast sesame seeds in a pan without fat until golden brown, remove. Clean and wash the peppers and cut them into pieces separately by colour. Peel and finely dice onions and garlic. Heat 2 tablespoons of oil in 2 pots each.
Sauté the red and yellow peppers separately. Add half each onions and garlic and fry them. Add half of the vegetable stock and simmer for 5-8 minutes at medium heat. Wash the meat, dab dry and cook in
Mix meat and egg white, season with salt and pepper. Heat 2 tablespoons of oil in a frying pan. Turn meat in sesame seeds and fry in hot oil at low heat for 3-4 minutes until brown. Add 50 g of cream to each soup and puree finely with a chopping stick.
Pour soup through a sieve, bring to the boil again, season with salt, pepper, sugar and Worcester sauce. Pour both into smaller litre measures and at the same time run against each other in soup plates.
Marble with a spoon handle. Add the meat cubes. Sprinkle with coriander leaves. Serve with fresh baguette.