Cream of pepper soup

Ingredients for 4 servings:

• 250 g bell pepper(s), red, prepared, weighed
• 75 g shallot(s) or onions
• 1 garlic clove(s)
• 1 Pepper
• 1 tsp powdered sugar
• 30 g butter
• 30 g flour
• some ginger, grated
• 3 tsp lemon juice
• 1 dash of Balsamic vinegar Bianco
• 400 g vegetable stock
• 170 g cream
• 200 g coconut milk
• 1 tbsp apricot jam
• nutmeg
• salt and pepper
• chili salt
• Sugar

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

slightly spicy

Wash, trim, and slice the bell peppers. Deseed and slice the chili peppers. Finely dice the onions and garlic. Melt the butter in a saucepan, sauté the diced onions and garlic, and add the powdered sugar. Sprinkle with the flour and sauté briefly, then pour in the vegetable stock. Add the bell pepper pieces and pepper strips and stir. Add the lemon juice and vinegar, then simmer for about 20 minutes, until the bell pepper pieces are nice and soft. Pour in the cream and apricot jam. Blend the soup with a hand blender until smooth, then strain through a sieve. Add the coconut milk and season to taste with nutmeg, salt, pepper, and sugar.