Cream of pepper soup

Ingredients for 6 servings:

• 5 large red bell peppers, finely chopped
• 1 potatoes, floury, thin slices
• 1 medium-sized onion(s), finely chopped
• 4 cloves garlic, finely chopped
• 1 liter vegetable broth
• 4 tbsp olive oil
• 200 ml cream
• Salt and pepper from the mill
• n. B. Noilly Prat

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Simple and easy to prepare starter soup

Heat the olive oil in a saucepan and sauté the onions, garlic, potato slices, and bell peppers for about 10 minutes, until softened and browned. Add the vegetable stock, bring to a boil, and simmer gently for 30 minutes in a covered pan. Blend thoroughly with a hand blender. If you like, you can round out the flavor with a dash of Noilly Prat. Add the cream and simmer for another 5 minutes over low heat. Season with salt and pepper. Serve with shrimp skewers or strips of cured salmon.