Creamy Pepper Soup
Rinse bell pepper, cut in half, remove seeds and ribs and coarsely chop.
Peel onion and chop finely. Melt butter in a pan and fry onion with slices of bell pepper until soft. Peel garlic, squeeze through a press and let cook briefly, then add broth and vinegar and let simmer for 20 minutes.
Puree soup and strain through a sieve, put back into the pot, stir in half of cream, bring to a boil, remove from heat and season to taste with paprika. Puree with an immersion blender.
Whip remaining cream in a bowl. Serve soup in soup bowls and garnished with a dollop of whipped cream and parsley leaves.