Yellow pepper soup

Name: Yellow pepper soup
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 6 yellow peppers; 2 red peppers; 3 Shallots; 2 discs (30 g each) Wheat toast bread; 1 chili pepper; 150 ml + 1 tablespoon of olive oil; 800 ml Vegetable broth (instant); 100 g Whipped cream; 7-10 Tbsp coarse sea salt; 1/2 bunch Parsley; 7-10 Tbsp Olive oil

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

6 yellow peppers
2 red peppers
3 Shallots
2 discs (30 g each) Wheat toast bread
1 chili pepper
150 ml + 1 tablespoon of olive oil
800 ml Vegetable broth (instant)
100 g Whipped cream
7-10 Tbsp coarse sea salt
1/2 bunch Parsley
7-10 Tbsp Olive oil

Directions

1
Cut the peppers into quarters, clean, wash, dab dry and place on an oil-stained baking tray (32 x 39 cm). Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes until the skin is brown and blisters.
2
In the meantime peel and finely dice the shallots. Remove the crusts from the toast and cut into fine cubes. Separate the chillies lengthwise and scrape out the seeds. Heat 1 tablespoon of oil in a frying pan and fry the toast cubes in it until brown all around.
3
Take out and drain on kitchen paper. Take the peppers out of the oven and let them cool down. Peel the skin off the peppers. Heat 150 ml olive oil in a pot. Briefly sauté the shallots and chillies in it.
4
Add the yellow pepper. Deglaze with 600 ml vegetable stock and whipped cream and bring to the boil. Puree everything. Remove 1/3 of the soup and pour into another pot. Add red pepper and 200 ml vegetable stock.
5
Bring to the boil again and also puree. Season both soups with sea salt. Wash parsley and shake dry. Pluck the leaves from the stems and chop them finely. Fill soups together in small bowls.
6
Sprinkle with croutons and parsley.