- 1 kilogram yellow Bell pepper
- 1 Onion
- 20 grams Butter
- 1 Garlic clove
- 2 teaspoons ground paprika (sweet)
- 250 milliliters Vegetable broth
- 2 teaspoons Vinegar
- 200 grams Whipping cream
- freshly ground Pepper
- Parsley (for garnish)
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.