Pepper Cream With Vegetable Broth

Preparation:

Preparation: Brown the chopped onions in a saucepan with the oil over moderate heat for 4 minutes. Clean the other vegetables and chop them, then add them to the sautéed vegetables and cook all together for a few minutes. Pour in the wine and water, add the aromatic herbs and garlic and cook for 60-70 minutes, lowering the heat so that the broth just simmers. Foam repeatedly. At the end, filter the broth through a cloth, collect the proceeds in a clean saucepan and let it reduce over medium heat until you obtain about 1 and a half liters of liquid. Wash the peppers for the cream and remove the seeds and the internal white membranes. Brown the onion brunoise in a saucepan with the oil over moderate heat for 4-5 minutes, add the lemon juice and the diced 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, thyme and rosemary, salt and pepper. At the end, remove the herbs and garlic and pass the preparation through a sieve. Just before serving, you can enrich the cream with chunks of boiled celery. --- ADVICE. Vegetable broth is less nutritious than one prepared with meat, however it has the advantage of being very light, aromatic and fat-free. With vegetable broth, the cream is even more delicate and also suitable for those with dietary problems. The presence of peppers, among the ingredients of the broth, makes the final flavor of the cream even more intense. The vegetable broth for which we provide you with the recipe, if left over, can be stored in the freezer, divided into trays of one or more portions.