We are now in December and Christmas is getting closer! So no more talk and we let’s continue with our proposals for Christmas dinner 😉 .
Since you do not need to have a fat and heavy dinner to celebrate, we have chosen a first course light and sparkling: a creamy ginger soup 🙂 .
If you try one of the recipes on the blog, take a photo and publish it on Instragam with the hashtag #fratelliaifornelli and tagging our profile @fratelliaifornelli.
Creamy ginger soup
- 8 carrots
- 5 onions
- 1 bell pepper preferably yellow
- 100 g of ginger
- 150 ml of cream
- 1 liter of vegetable broth
- 2 teaspoons potato starch optional
- 1 pinch of red pepper habanero
- 10-15 seed of Sichuan's pepper you can replace it with green pepper
- butter for frying
Dice the onion and brown in butter.
Then dice carrots, peppers and ginger and add them to the soup.
Pour the broth to cover the vegetables, bring to a boil and cook over low heat until the vegetables are tender. While cooking the soup, add the chili pepper.
When the vegetables are ready, cream them with an immersion blender. If the soup is too liquid you'll need to add some potato starch. To avoid the forming of lumps: place the starch in a bowl, add a few spoonfuls of soup, mix well and add it back into the soup.
Add the cream to the soup, adjust salt then add the crushed Sichuan pepper. Bring the soup to a boil to thicken slightly.
Serve the ginger soup hot, preferably accompanied by fragrant wholemeal bread 🙂 .
Rose pepper of Sichuan
The Sichuan pepper has a very particular taste, less spicy then black pepper and with a lemon aftertaste. It goes particularly well with ginger and anise star. You should lightly toast the berries before using them, and add them only at the end of preparation.
Consumed in large amounts, it causes a slight numbness of the lips and tongue, as if they were crossed by a small electric shock. The spice is widely used in Asia, especially in the region of Sichuan, both for salted dished and for sweets and biscuits.