Cream of paprika soup

Ingredients for 4 servings:

• 750 g red bell pepper(s), diced
• 1 bunch soup vegetables, diced
• 3 onions, diced
• 1 garlic clove(s), crushed
• 100 g bacon, diced
• 1 liter chicken broth
• 1 bay leaf
• 1 cup crème fraîche
• Salt
• Paprika powder

Instructions

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

Fry the bacon in a pan and sauté until translucent. Trim the soup vegetables, add them, and sauté for about 10 minutes. Add the bell pepper. Then pour in the chicken stock and bring to a boil. Add the bay leaf and simmer on low heat for about 1/2 hour. Remove the bay leaf and purée the soup. Add the crème fraîche and season with salt and paprika to taste. Tip: If desired, sprinkle with chopped parsley before serving or serve with a dollop of whipped cream.