Summary

Ingredients

• 1 shallot (s)
• 8 fig (s), fresh, ripe
• 2 teaspoons butter
• 0.5 teaspoon ½ peppercorns, from the glass, more or less to taste
• 0.5 liter ½ veal stock
• 0.5 ½ lemon (s), juice it
• 75 ml Marsala, or sherry
• 250 ml cream
• 2 egg yolks
• Pepper, black, coarsely ground, or a few peppercorns for garnish

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Instructions

1. Cook the peppercorns in a little water or broth for about 5-10 minutes until they are softer. This makes them easier to grind with the hand blender.
2. Finely chop the peeled shallot. Peel the figs, put two figs aside and roughly chop the rest. You don`t need to peel properly ripe fruits.
3. Melt the butter in a saucepan, the onion cubes translucent
4. Let the figs be added while stirring and simmer for about 1 minute. Add green pepper (without the liquid from the precooking) and stock and let everything simmer gently for about 10 minutes. Puree in the mixer until smooth, pour back into the saucepan, season with lemon juice and sherry, bring to the boil and thicken with the whipped cream with the egg yolk. Keep warm, but no longer boil.
5. Cut the retained figs into slices. Pour the soup into cups, serve with fig slices and green peppercorns.
6. The soup is more spicy than sweet.
7. If you like, you can add battered almond cream as a dollop into the soup.