Paprika cream soup

Name: Paprika cream soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 red pepper; 3 yellow peppers; 7-10 Tbsp Salt; 1 Onion; 1 TABLESPOON Butter or margarine; 1/2 l Vegetable broth (instant); 7-10 Tbsp Pepper; 125 g Whipped cream; 1 TABLESPOON sauce thickener; 7-10 Tbsp Chervil

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 red pepper
3 yellow peppers
7-10 Tbsp Salt
1 Onion
1 TABLESPOON Butter or margarine
1/2 l Vegetable broth (instant)
7-10 Tbsp Pepper
125 g Whipped cream
1 TABLESPOON sauce thickener
7-10 Tbsp Chervil

Directions

1
Clean and wash the peppers. Cut red peppers and 1/2 yellow ones into fine strips. Blanch in boiling salted water for 2-3 minutes and drain. Roughly dice the remaining peppers.
2
Peel and finely chop the onion. Melt the fat. Steam onion and diced bell peppers in it at medium heat for about 5 minutes. Add stock, season with salt and pepper and cook for another 5 minutes.
3
Puree the vegetables in the broth with a chopping stick. Add cream, bring to the boil again, sprinkle with sauce thickener and season to taste. Heat blanched peppers in it. Serve sprinkled with chervil.