Cream of pepper soup

Ingredients for 4 servings:

• 200 g red bell pepper(s)
• 200 g bell pepper(s), yellow
• 2 onions
• 400 ml cream
• 600 ml vegetable stock
• salt and pepper
• 1 shot of white wine
• turmeric
• some tomato paste
• oil
• e.g. cream, whipped
• n. B. almond flakes

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

two-colored soup

Heat oil in two pots. Finely chop the onions, divide them between the pots, and fry until golden brown. Chop the bell peppers and sauté them separately in each pot. Add a little turmeric to the yellow bell peppers and a little tomato paste to the red bell peppers. Deglaze with half of the vegetable stock each and cook the bell peppers until soft. Add 200 ml of cream to each of the soups and purée both soups very finely. Season to taste with salt, pepper, and white wine. Pour both soups into the soup bowl at the same time, on one side of each, so they don’t mix. Serve garnished with a dollop of cream and a few flaked almonds, if desired.