in Soup Recipes

Bicolor 2-colored pepper soup

updated

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Ingredients for 2 servings:

  • 2 bell peppers, yellow
  • 2 bell peppers, red
  • 1 liter vegetable broth
  • ½ cup cream
  • 1 onion(s)
  • salt and pepper
  • chili powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

very easy

Wash, trim, and roughly chop the bell peppers. Trim and roughly dice the onion. Cook 1/2 an onion and the bell peppers separately in 2 separate pots (1 pot for red and 1 pot for yellow bell peppers) with 1/2 liter of broth each. Puree the soups thoroughly with a hand blender. Add 1/4 cup of cream to each color and heat through. Season the soups with salt, pepper, and chili. Now transfer each soup to a measuring jug and pour into a plate at the same time to keep the colors separate. You can also place a dish in the center of the plate and fill it with one color of soup, then pour on the other color. Remove the dish and carefully serve the soup.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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