John Myers
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Bell Pepper Soup with Garlic Cream
The perfect bell pepper soup with garlic cream recipe with a picture and simple step-by-step instructions.
Garlic cream
- 1 Chopped onion
- 1500 ml Vegetable broth hot
- 400 ml Cream
- 2 tsp Paprika powder
- 1 tsp Curry powder
- 1 tsp Chilli flakes
- 2 Tl Sugar
- 1 Peeled garlic clove
- Salt pepper
- 200 ml Cream
- 10 g Garlic powder
- Peel the peppers with a peeler and remove the seeds and stem. Then roughly cut into pieces. (I took colored peppers, I can imagine that the color is more beautiful when you choose a color 😉
- Heat a saucepan with a little oil and fry the peppers well in it. Add onion and garlic and fry. Then sprinkle the sugar over it and let it caramelize a little. Then add paprika and curry powder and stir. Then deglaze with the broth. Stir in the chilli flakes and puree everything nicely. Add the cream and distribute the soup with the hand blender. (faster than stirring in) Now off
Garlic cream
- Put the cream in a saucepan and bring to the boil, then stir in the garlic powder and decorate the soup.
- Tip 4: We let them steep overnight, so the taste became even more intense.
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