Red – green – yellow pepper soup

Ingredients for 8 servings:

• 800 g bell pepper(s), red, cleaned, diced
• 800 g bell pepper(s), green, cleaned, diced
• 800 g bell pepper(s), yellow, cleaned, diced
• 900 g onion(s), diced
• 6 cloves garlic, equal size
• 2.4 liters of vegetable broth
• 600 ml whipped cream
• Salt
• pepper
• 6 tbsp olive oil

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

This soup is cooked in three pots to preserve the colors. To do this, divide the ingredients into thirds—not the bell peppers! Lightly sauté the onions and garlic in hot olive oil and add the diced bell peppers (one color per pot). Sauté briefly. Top up with vegetable stock and cream (again, divide the quantities into thirds!) and simmer for about 20-25 minutes. Finely purée each soup and pass it through a sieve (a food mill also works well). The soups must remain sorted by color! Season each with salt and pepper to taste. To serve, place a ramekin in the center of the soup bowl and fill it with one color of soup. Then pour in the other two colors at the same time. Remove the ramekin and carefully serve the soup!