Paprika cream soup with Kritharaki à la Didi

Ingredients for 4 servings:

• 3 large bell peppers, colored
• 1 m.-sized onion(s)
• 1 ½ liters vegetable broth
• 100 ml cream
• 2 tbsp tomato paste
• e.g. salt and pepper
• 2 tbsp rapeseed oil
• 150 g Kritharaki (rice-shaped noodles)
• 2 tsp parsley, freeze-dried
• 1 tsp cornstarch
• some water for the cornstarch

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Wash, deseed, and finely chop the bell peppers. Peel and dice the onion. Heat a little oil in a large pot and sauté the onion and bell pepper until translucent. Remove a small portion of the mixture and set aside. Deglaze the pot with stock and simmer for 10 minutes. Meanwhile, cook the kritharaki in well-salted water for 10 minutes, then drain. Season the soup with salt and pepper and puree. Add the kritharaki, stir in the cream and tomato paste, and bring to a boil. Mix the cornstarch with cold water to thicken the soup. Add the remaining bell pepper cubes to the soup. Sprinkle with parsley, arrange, and serve.