Cream of pepper soup

Ingredients for 8 servings:

• 1 ½ kg pepper(s), orange
• 350 g onion(s), finely chopped
• 5 clove(s) garlic, squeezed
• 1 tbsp tomato paste
• 2 tsp sugar
• 2 tsp sweet paprika powder
• 4 tbsp lemon juice
• 1.2 liters of chicken broth (instant)
• 200 ml cream
• 1 tsp broth, granulated
• e.g. butter or olive oil
• e.g. salt and pepper
• e.g. chopped parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Clean the peppers and cut into roughly 2cm pieces. Clean and chop the onions, peel and press the garlic. Sweat the onions in butter or olive oil until translucent. Add the garlic and sweat briefly. Stir in the tomato paste and sweat. Stir in the sugar, paprika, and lemon juice. Add the paprika, pour in the chicken stock, stir in the stock granules, and simmer for 30 minutes. Pass through the coarse grinder and then again through the 1mm grinder (the coarse grinder will still have some skin on it, but the fine grinder will leave too much stuck if you use that first). Puree again, stir in the cream, bring to a boil, and season with salt and pepper. Thicken further if desired, sprinkle with chopped parsley, and serve.