Ingredients
• 4 red peppers, roasted and cleaned
• 1 diced onion
• 1 tbsp garlic
• ¼ cup of basil
• 2 stalks lemongrass
• 1 can coconut milk
• 1 qt heavy cream
• ¼ cup white wine
 
Directions:
1. After roasting and cleaning the peppers, sauté the diced onions until translucent and then add garlic and smashed up lemongrass
2. Then add white whine and reduce by 25 percent
3. Then add heavy cream — this should cover up to two-thirds of the ingredients. Bring to a simmer and then add coconut milk.
4. Let cool and then add to a blender in small batches, while seasoning with salt and pepper to taste.
 
Chef Justin X. Knies has his work cut out for him, as Sesame co-owner Casey Glowacki got his start in the restaurant-owning business with the soup-centric Five Loaves Café. For this seemingly simple soup, Knies advocates for white pepper over regular black pepper for two reasons. One, it provides that back-of-the-throat tickle, and two, “I just don’t like black spots in a velvety soup.” Sesame Burgers & Beer is located inside The Citadel Mall, 2070 Sam Rittenberg Blvd.
For more information, call 766-7770 or visit www.sesameburgersandbeer.com.
 

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