Cream of pepper soup

Ingredients for 6 servings:

• 2 bell peppers, red
• ½ large vegetable onion(s)
• 1 tbsp butter
• 2 cups of sweet cream
• 50 ml cognac
• Salt
• 6 tsp crème fraîche
• 6 tsp pumpkin seed oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

simple, vegetarian, for guests

Roughly dice the bell peppers and onion. Sauté both in butter until translucent, deglaze with cream, and cook the vegetables until soft. Puree everything with an immersion blender, add the cognac, and season the soup generously with salt. Continue simmering the soup until the desired consistency is reached. Ladle the soup into small glasses (tealight or dessert glasses), top each with 1 teaspoon of crème fraîche and 1 teaspoon of pumpkin seed oil. The amount is calculated so that there is one small glass of soup per person, making it ideal for “variations of bell peppers” or with other small appetizers. If you want to serve the soup as a standalone appetizer, you will need to increase the quantity accordingly. To preserve the pure flavor, I recommend avoiding seasoning with powders (meat or vegetable broth).