John Myers
Ingredients for 4 servings:
- 3 bell peppers, yellow or red
- 2 onions
- 1 tbsp butter
- 250 ml water
- 1 tsp vegetable broth (instant)
- 150 ml cream
- 1 tsp vinegar (NOT vinegar essence)
- salt and pepper
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
Neutral food combining recipe
Wash the bell peppers, halve them, and remove the stems and seeds. Then dice the bell peppers into small cubes. Peel the onions, halve them, and slice them into thin rings. Melt the butter in a saucepan and sauté the bell peppers and onion rings until light and tender. Pour in the water and season with the instant vegetable stock, a little salt, and pepper. Stir well again, bring to a boil, and simmer covered for about 15 minutes. Add the cream and vinegar and puree everything. Season again with salt and pepper. Note: The vinegar won’t overpower the soup; it’s there to lighten its flavor and make it easier to digest.
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