Red pepper soup

Ingredients for 4 servings:

• 4 red bell peppers, diced
• 1 small chili pepper(s), pitted, finely chopped
• 1 fresh ginger, approx. 5 cm, peeled, cut into small cubes
• 1 medium-sized onion(s), finely chopped
• 125 ml wine, white, dry
• 65 ml dry vermouth
• 1 liter chicken broth or beef broth
• 250 ml whipped cream
• 2 tbsp butter
• Salt and pepper, from the mill

Instructions

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

Heat the butter and sauté the onion (don’t let it brown!). Add the diced bell pepper, chili, and ginger, toss briefly, pour in the white wine and vermouth, and reduce slightly. Pour in the soup and cook the bell peppers until soft. Then purée the soup and pass through a sieve! Stir in the heavy cream, heat the soup briefly, and season with salt and pepper. Serve the soup with caraway and/or sesame sticks! The red color of the soup depends on the amount of heavy cream used—the less cream, the more beautiful the red color! My soup was made with about 250 ml!