Peach and Pepper Soup with Whipped Cream and Parsley

5 from 3 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 151 kcal


  • 3 Red peppers
  • 0,5 can Peach Preserve
  • 1,5 Onions
  • 1 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.


Serving: 100gCalories: 151kcalCarbohydrates: 2.7gProtein: 1.4gFat: 15.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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