John Myers
Ingredients for 4 servings:
- 500 g bell pepper(s), red
- 125 g onion(s)
- 40 g butter
- 500 ml beef broth
- 20 g almond flakes
- 250 ml whipped cream
- 2 tbsp tomato paste
- 2 tbsp horseradish, grated
- 1 pinch(s) of sugar
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes
Quarter the bell peppers, removing the calyxes and only partially removing the seeds and membranes. Chop the peppers. Peel and dice the onions, then sauté them with the bell peppers in butter until translucent. Add the beef broth and simmer the soup for 20 minutes. Meanwhile, whip the cream until stiff peaks form and dry-roast the flaked almonds. Strain the soup through a sieve. Season with salt, pepper, tomato paste, horseradish, and sugar. Stir half of the cream into the soup, season again, and ladle into bowls. Serve garnished with the remaining cream and flaked almonds.
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