Refined red and yellow pepper soup and spicy mini brioches

Ingredients for 5 servings:

• 5 bell pepper(s), red
• 2 onions
• 5 garlic cloves
• 2 potatoes
• 2 carrots
• 1 pepper, red
• 2 beefsteak tomatoes
• 1 small beetroot
• 3 tbsp olive oil
• 1 liter vegetable broth
• ½ liter red wine
• ½ cup crème fraîche
• ½ cup cream
• salt and pepper
• Celery salt
• Thyme
• marjoram
• Parsley
• 3 tbsp olive oil
• 1 liter vegetable broth
• 5 bell peppers, yellow
• 2 onions
• 5 garlic cloves
• 2 potatoes
• ½ cup crème fraîche
• ½ cup cream
• ½ liter white wine
• salt and pepper
• Thyme
• marjoram
• Parsley
• chives
• 100 g butter, melted
• 3 eggs, room temperature
• 1 tbsp Dijon mustard, grainy
• 100 g flour
• 40 g fresh yeast
• salt and pepper
• 4 pinches of sugar
• a few stalks of parsley
• a few sprigs of tarragon, fresh or dried

Instructions

Working time approx. 2 hours; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 30 minutes

from the show “The Perfect Dinner” on VOX from 16.06.2020

For the red bell pepper soup: Halve the bell peppers, remove the seeds, and cut into very small pieces. In a fairly small saucepan, sauté the finely chopped onions and coarsely grated garlic in olive oil. Add the peeled and finely chopped bell peppers. Add two finely chopped potatoes. Add the bell peppers, the finely chopped carrots, the finely chopped beetroot, and the peeled and cored tomatoes, also finely chopped. Deglaze with vegetable stock and add a little red wine. Season with salt, pepper, and celery salt. Add a little marjoram and thyme and simmer for about 30 minutes. Then puree with a hand blender. Finally, add the cream and crème fraîche. Half of the red soup will later be poured into the soup plate, with the yellow soup on top, taking care not to let the two soups run together. For the yellow bell pepper soup: Sauté the finely chopped onions and coarsely grated garlic in olive oil in a fairly small saucepan. Add the peeled and finely chopped bell peppers. Add two diced potatoes. Deglaze with the vegetable stock. Pour in the white wine. Season with salt, pepper, and celery salt. Add a little marjoram and thyme and simmer for about 1/2 hour. Then, blend everything with a hand blender. Finally, add the cream and crème fraîche, sprinkle with parsley, and serve. If you prepare the yellow and red soups at the same time and serve them equally, without letting them run together, your guests are guaranteed to be amazed. Garnish with a sprig of chives and parsley. For the spicy brioches: Preheat the oven to 200°C (top/bottom heat). In a bowl, thoroughly mix the eggs with the mustard, pepper, salt, and sugar. Then stir in the melted butter. Gradually add the flour and crumbled yeast until smooth. Cover and let rise. Then mix the finely chopped parsley and tarragon with the yeast dough and let rise again. Then, place 2 tablespoons of the dough into each small Bundt pan and bake on the middle shelf of the oven for about 25-30 minutes. Turn out the brioches, glaze if desired, and serve lukewarm if possible. A suggested wine to accompany this dish is a dry Cuvée blanc, Pinot blanc/Sauvignon blanc, Baden. Hans prepared this recipe as an appetizer on the show “The Perfect Dinner” – Day 2 in Düsseldorf – on Tuesday, June 16, 2020.