Yellow-red marbled pepper cream soup with diced sesame chicken and coriander

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
4 3
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 8
  • 4 TABLESPOONS Sesame seed
  • 4 large, ripe, red and yellow peppers
  • 2 Onions
  • 2 small clove of garlic
  • 6 TABLESPOONS Olive oil
  • 1,25 l Vegetable broth
  • 300 g Chicken filet
  • 1 Protein (size M)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 100 g Whipped cream
  • 7-10 Tbsp Sugar
  • 4 TSP Worcester sauce
  • 7-10 Tbsp Coriander leaves

Directions

  1. 1

    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.

  2. 2

    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

  3. 3

    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.

  4. 4

    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.

  5. 5

    Marble with a spoon handle. Add the meat cubes. Sprinkle with coriander leaves. Serve with fresh baguette.

Nutrition Facts

KCAL
240 kcal
CARBS
9 g
FATS
15 g
PROTEINS
13 g