Pepper Cream With Poultry Broth

Preparation:

Preparation: Cut the peppers in half, remove the skin, seeds and internal white membranes, then reduce the pulp into thin strips. Heat the oil in a saucepan, add the sugar and the shallot and let it brown over low heat for a few minutes. Add the lemon juice and the peppers and cook for 5 minutes. Pour in the broth, bring to the boil and continue cooking over moderate heat for 10 minutes. Add the cream and cook for another 10 minutes. After the first 5 minutes of cooking, add the garlic clove, aromatic herbs, salt, pepper and ginger. At the end, remove the herbs and garlic and pass the preparation through a sieve. If you like, you can enrich the cream with pieces of boiled chicken meat. --- ADVICE. This is a basic recipe that you can modify as you like by varying the color of the peppers and the taste of the broth used. Regardless of the type, the peppers must always be peeled to obtain a particularly delicate cream.