pepper soup

Ingredients for 4 servings:

• 1 kg bell pepper(s), red
• 2 onions
• 40 g butter
• 20 g flour
• 500 ml broth
• 375 ml cream
• 2 tsp sweet paprika powder
• ½ tsp paprika powder, hot
• Salt
• Crème fraîche
• 300 g turkey breast, smoked or cooked ham, if desired.
• possibly broth

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

delicious

Halve the bell peppers, remove the stems, and deseed them. Cut out the diaphragms. Wash the bell peppers and chop them into large pieces. Grind the bell peppers in a blender until they form a fine, liquid puree. Peel the onions and dice them very finely. Melt the butter and sauté the onions until translucent. Add the flour and sauté until light brown, gradually whisking in the stock, making sure there are no lumps. Add the cream, paprika puree, and paprika powder, simmer for about 10 minutes, and season with salt. If you like (I’ve never done this), you can cut 300g of smoked turkey breast or cooked ham into strips and heat them in the soup. Tip: If you don’t have a blender (which I didn’t have until now), chop the bell peppers as finely as possible and sauté them with the onions and 20g of butter. Then cook for about 40 minutes (adding a little broth if necessary), strain through a sieve (or simply puree with a hand blender, although tiny bits of peel will remain). Then make a roux with 40g of butter and continue as above. I never managed to use the specified amounts of paprika powder; I always added more (to suit my taste). Stir in some crème fraîche at the end; my husband could easily get away with it.