Ginger Lemon Sauce

Roast chili pepper briefly in oven – until skin blisters. Peel, seed and finely dice. Set aside.

Clean and chop the ginger. Place the ginger, water, juice of one lemon and sugar in a saucepan and bring to a boil over high heat. Reduce the temperature repeatedly and simmer on low heat for thirty min until slightly thickened. then mash everything together, strain through a fine sieve.

Bring the wine and vegetable soup to a simmer in a wide saucepan. Within twenty to twenty-five min boil to a tenth of the original mass.

(Can be prepared up to here a little bit in advance).

Fold in ginger puree and heavy cream and simmer on low for another ten min until it forms a thick film on the back of a spoon. Add chili pepper, season strongly with salt, lime juice, vodka and freshly ground pepper.

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