Roasted Pepper Cream Soup with Whipped Cream, Flavored with Sambucca
Heat oil in a medium size soup pot with garlic and onions, let simmered at medium heat ,for about 5 minutes, then add the red pepper, jalapenos, celery, fresh tomato, tomato puree, cilantro, thyme, let simmered for another 5 minute at medium fire.
Poor water over till vegetable are cover up, let cook until the vegetable are very soft. Transfer to a blender and blend till a creamy stage, season with salt.
In medium stainless still bowl set the cold heavy cream together with the grinded lemon skin, beat the cream with a whip till he cream start to peak, add the Sambuca whip for and other 20 second and the preparation in a cold area.
To serve – Serve in a soup bowl then top with a spoon of the Sambuca whipping cream.