Green Pepper Soup with Figs

Chop the peeled onion into small pieces. Remove the skin from the figs, put half a fig aside, chop the rest coarsely.

Melt the butter in a saucepan, add the onion cubes until translucent, add the figs while stirring and stew for 1 min.

Add the green pepper and the clear soup and blend in a hand mixer until smooth. Pour back into the saucepan, season with the juice of one lemon and sherry, bring to the boil and thicken with the whipped cream whisked with the egg yolk.

Keep warm, but do not let it bubble up any more. Cut the reserved half fig into slices. Serve the soup in cups, with fig slices and green peppercorns.

Entrée: Green pepper soup with figs

Main course: Larded pork cutlets

Dessert: Bavarian layered cheese **

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