red and yellow pepper foam soup

Name: red and yellow pepper foam soup
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 2 red peppers (about 275 g each); 2 (approx. 375 g) small yellow peppers; 2 (approx. 160 g) small carrots; 2 Onions; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1,5 l Chicken bouillon (instant); 5 TABLESPOONS Whipped cream; 1 TABLESPOON Tomato paste; 7-10 Tbsp Celery

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 8

2 red peppers (about 275 g each)
2 (approx. 375 g) small yellow peppers
2 (approx. 160 g) small carrots
2 Onions
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1,5 l Chicken bouillon (instant)
5 TABLESPOONS Whipped cream
1 TABLESPOON Tomato paste
7-10 Tbsp Celery

Directions

1
Clean, wash and chop the peppers. Peel carrots and onions and chop them roughly. Heat 1 tablespoon of olive oil in 2 pots each. Fry half each of the diced onions and carrots. Put red peppers in one pot and yellow peppers in the other, fry briefly. Season with salt and pepper. Pour 750 ml broth into each pot.
2
Cover and cook for about 20 minutes. Puree both soups with the chopping stick. Refine yellow soup with cream, red soup with tomato paste. Season to taste with salt and pepper. Fill the red soup into glasses in portions first. Add yellow soup carefully. Garnish with celery