Two kinds of pepper cream soup

Ingredients for 4 servings:

• 1 ½ bell pepper(s), yellow
• ½ onion(s)
• 1 tbsp butter
• ¼ liter vegetable broth
• 0.1 liter whipped cream
• Salt
• 1 piece(s) ginger root
• 1 ½ red bell peppers
• ½ onion(s)
• 1 tbsp butter
• ¼ liter vegetable broth
• 0.1 liter whipped cream
• Salt
• 1 piece(s) ginger root
• 1 pack of puff pastry
• 1 handful of grains, of your choice
• some whipped cream (Schlagobers), whipped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

A cream soup duet of yellow and red peppers

Garnish: Fill a piping bag with the whipped cream. Pipe rosettes onto a firm surface and place in the freezer. Cut the puff pastry into approximately 2 cm wide strips and twist them. Place on a baking sheet lined with baking paper and brush with beaten egg. Sprinkle with poppy seeds, sesame seeds, pumpkin seeds, etc. Bake until light golden brown at 180°C (350°F). Soups: Prepare the two soups separately. Wash, deseed, and slice the bell peppers. Finely chop the onion and finely grate the ginger root. Sauté the onion in butter until translucent. Add the diced bell peppers, pour in the vegetable stock and whipped cream, and simmer until soft. Purée the soup with a hand blender, add the ginger, and season. Thicken with cornstarch if the soup is too runny. Serve: Place each soup in a jug and pour into soup bowls at the same time. Serve with the puff pastry sticks and whipped cream rosettes.