1 red bell pepper
Butter
1 cup milk
3 cups chicken stock
Flour
Salt
Pepper
Parsley
1 thumb-sized piece of freshly grated ginger
Source: Catherine
Story and description here Crème Fraiche is NOT fresh cream.
Serves 3 small bowls
½ hour preparation time
Dice pepper
Cook in butter until brown on medium heat
Add milk, chicken stock and grated ginger
If parsley is dried, add it now (to taste)
Season with salt and pepper
Simmer, stirring often
Make a roux of flour and butter (equal parts) and cook.
Mix ½ cup soup into roux.
Re-add roux mixture to soup
Simmer, stirring regularly for 10 minutes
Purée half of soup
To Serve:
Top with chopped parsley
Serve with slices of crusty bread
