Cream of pepper soup

Ingredients for 4 servings:

• 6 large bell peppers, red
• 2 large onions
• 100 g butter
• 1 liter vegetable broth
• 400 ml cream or cooking cream
• 2 oranges, juice
• Tabasco
• Salt
• Pepper, freshly ground
• e.g. crème fraîche
• n. e.g. herbs, e.g. E.g. parsley

Instructions

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

Dice the onions and bell peppers. Remove the seeds and white membranes from the bell peppers. Sauté the diced onions and bell peppers in the butter until softened. Add the broth, bring everything to a boil, and simmer for about 20 minutes. Then purée the soup and strain it through a sieve. Add the orange juice and cream. Heat everything back up. Add salt, pepper, and Tabasco to taste. Serve with a little crème fraîche and parsley.