Cream of yellow pepper soup with ginger, a Johanna Maier recipe on Gourmetpedia

Ingredients

• - 2 shallots
• - 500 ml / 2 cups beef or chicken stock
• - 4 stalks of lemon grass, outside leaves
• - 1 Ginger root of 3 cm
• - 2 yellow sweet peppers, seedless and finely sliced
• - 250 ml / 1 cup cream
• - 50 g butter
• - 60 ml / 4 Tbsp. dry white wine
• - 60 ml / 4 Tbsp. Noilly Prat (dry vermouth)
• - 1/2 clove garlic
• - 1 ml cilantro leaves, finely chopped
• - 1 ml white pepper
• - 1 pinch of sambal ulek
• - cornstarch (optional)