Green Pepper Soup

Ingredients

• 1 onion
• 125 g waxy potatoes (1 waxy potato)
• 2 tbsp olive oil
• 1.5 tbsp pickled green pepper
• 2 tbsp fennel tea
• 600 ml classic vegetable broth
• 4 figs
• 1 tsp Honey
• 1 tbsp dry sherry
• Salt
• Pepper
• 5 stalks chives
• 125 ml Soy cream

Instructions

1. 1.

   Peel the onion and slice into thin strips.

2. 2.

   Wash, peel, and cube the potato.

3. 3.

   Heat 1 tbsp olive oil in a pot. Sauté the onion strips and potato cubes until translucent.

4. 4.

   Add the green pepper, stir in the fennel tea, and reduce completely.

5. 5.

   Pour in the broth and simmer over medium heat for 20 minutes.

6. 6.

   Meanwhile rinse the figs and trim the tips.

7. 7.

   Score each fig horizontally, press lightly, and place in a baking dish.

8. 8.

   Whisk the remaining olive oil with honey and sherry, pour over the figs, season with salt and pepper, and bake in a preheated oven at 200 °C (180 °C fan, gas level 3) for 12–15 minutes.

9. 9.

   Wash and dry the chives, cut into ribbons. Blend the potatoes in the broth with an immersion blender, add soy cream, and bring to a boil once.

10. 10.

    Strain the soup through a fine sieve, season with salt. Place figs in four preheated soup cups, ladle soup over them, and sprinkle with chive ribbons.