This week’s part one of the two part Special Dish for the Week is very flavourful, with sensational texture, and features green peppercorns – another recent acquisition for my spice collection – making a debut appearance in:
Fig and Green Peppercorn Soup
This is the third time I am having this soup, and am liking it ever more! The first time I tried this sweet and spicey creamy taste sentation, my Haburgerin hostess made it for me on my stop in Hamburg during my Book Writing Tour 2013. The next time, I introduced this delicacy to my London host on my London stop of this same Tour – albeit we were unsuccessful till later in finding green peppercorns, so we spiced it with black peppercorns instead. It was still delicious!
It is very simple to make, although as usual, I use the original recipe as a guide, and then amend it! The soup base consists of chopped shallots sautéed in butter with smashed green peppercorns. Then with equal parts of chicken broth and cream, the soup is brought to a boil. Some figs are cut into the soup and cooked till tender. The soup is blendered smooth, upon which, the secret ingredient is added: mine was the Italian Sambuca instead of the French Pastis that the original recipe calls for. The Sambuca turns out to work great, too! (Phew, what a relief!) A little more heating while the last of the chopped up figs are added till tender.
Served with a sprinkle of market-fresh cilantro, the flavours and textures melt together in the mouth, with the fig further dissolving in a most intriguing sensation on the tongue. Try it and find out for yourself!