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Creamy Pepper Soup

Creamy Pepper Soup
35 min.
Preparation
easy
Difficulty

Ingredients

for 6 servings
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
Salt
freshly ground Pepper
Parsley (for garnish)
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Preparation steps

1

Rinse bell pepper, cut in half, remove seeds and ribs and coarsely chop.

2

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.

3

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. 

4

Whip remaining cream in a bowl. Serve soup in soup bowls and garnished with a dollop of whipped cream and parsley leaves.