Cream of pepper soup with mascarpone

Ingredients for 4 servings:

• 1 kg bell pepper(s), red
• 1 chili pepper(s), fresh red
• 1 large onion(s)
• 2 cloves garlic
• 2 tbsp olive oil
• 1 liter vegetable broth
• 200 g mascarpone
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Clean, wash, and finely chop the bell pepper and chili pepper. Peel and finely chop the onion and garlic. Sauté in moderately hot olive oil in a large pot. Add the bell pepper and chili pepper. After about 5 minutes, pour in the vegetable stock and simmer for 20 minutes. Then puree everything with a hand blender and pass it through a sieve into another pot. Add the mascarpone, bring to a boil, and simmer for another 10 minutes. Season the soup with salt and pepper. Serve with warm sesame flatbread.