Cream of pepper soup

Ingredients for 6 servings:

• 3 bell peppers, yellow
• 2 bell peppers, red
• 1 vegetable onion(s)
• 3 garlic cloves
• some olive oil
• 1 tbsp honey or sugar
• 1 tsp lemon juice
• 1 small rosemary sprig
• 1 small thyme branch
• some saffron
• 1 tbsp tomato paste
• 500 ml vegetable broth or stock
• 200 g cream
• salt and pepper
• ½ bunch basil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

flavored with garlic and saffron

Peel and wash the bell peppers, and cut into eighths. Finely dice the onion and garlic. Sauté the vegetables in olive oil. Add the honey and let it caramelize slightly. Add the lemon, herbs (picked and chopped), tomato paste, and saffron (we used a small can of ground saffron, but it depends on your taste) and deglaze with the broth. Bring to a boil and cook for 5 minutes. Add the cream and simmer for another 10 minutes. Season with salt and pepper. Purée thoroughly with a hand blender, passing through a sieve or food mill if desired. Garnish with the basil leaves. Can also be served cold.