John Myers
Peach and Pepper Soup with Whipped Cream and Parsley
The perfect peach and pepper soup with whipped cream and parsley recipe with a picture and simple step-by-step instructions.
- 3 piece Red peppers
- 0,5 Can Peach Preserve
- 1,5 piece Onions
- 1 piece Clove of garlic
- 600 ml Vegetable broth
- 400 ml Cream
- 20 g Butter
- 1,5 tbsp Paprika powder
- Salt
- Pepper
- Cut the onions into small pieces, like the peppers, and sauté them in a saucepan with a little olive oil. Add the coarsely chopped garlic.
- Then add the peaches and let everything simmer again on a little low heat, about 1-2 min. Deglaze with the stock and simmer until it is soft (10-12 min). After approx. 5-6 minutes stir in the spices, and at the end add the cream (300ml). Now puree everything thoroughly with a hand blender, finally add the cold butter and remove the soup from the stove. Using a mixer, whip the rest of the cream until stiff and coarsely chop the parsley. Decorate the soup with whipped cream and parsley.
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