Cream of pepper soup with arugula topping

Ingredients for 2 servings:

• 4 large red bell peppers, cut into small pieces
• 1 medium-sized onion(s), finely diced
• 1 garlic clove(s), finely chopped
• 1 tsp sweet paprika powder
• 1 tsp paprika powder, hot
• 500 ml vegetable stock
• 1 shot of vermouth (Noilly Prat) or sherry
• 1 cup crème fraîche
• 50 g arugula, cut into bite-sized pieces
• salt and pepper
• Cayenne pepper

Instructions

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

Sauté the onion in olive oil in a pan and add the garlic. Add the paprika and stir briefly. Deglaze with Noilly Prat. Add the bell pepper pieces and stock. Simmer for about 10-15 minutes. When the bell pepper pieces are soft, puree with a hand blender until fine and smooth. Stir in half of the crème fraîche. Season to taste. Serve the soup in bowls with a small handful of arugula in the center and a dollop of crème fraîche on top. Serve with baguette. This recipe serves 2 people as a main course or 4 people as a starter soup.