Grill the peppers in the oven until the skin blisters.
Cool and skin, then finely dice. Cook the cubes together with the shallot in the chicken soup. Puree, season double cream with salt, pepper, sherry and sugar. Chill. Season repeatedly before serving.
Toast and spread with a mixture of cream cheese, chives and pepper, then dice. Serve with the peppers as an entrée in the cold dish.
ml
Our tip: Always use fresh chives whenever possible!
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