Refined Red and Yellow Pepper Soup

Peel the peppers and cut into small pieces. Finely chop the onions, coarsely grate the garlic. Peel and dice the potatoes and carrots. Cut the beetroot into small pieces. Halve the peppers, remove the seeds and cut into very small pieces. Scald the tomatoes, peel off the skin. Remove the seeds and dice the pulp as well.

Sauté the finely chopped onions and coarsely grated garlic in olive oil in a saucepan that is not too small. Add paprika, potatoes, peppers, carrots, beetroot and the tomato cubes and sauté briefly.

Deglaze with vegetable stock and pour in some red wine. Season with salt, pepper and celery salt. Add some marjoram and thyme and let everything simmer for about 30 minutes. Then puree with the magic wand. Finally add the cream and crème fraîche.

Finely chop the onion, coarsely grate the garlic. Peel and chop the peppers and potatoes.

Sauté onion cubes and garlic in oil in a saucepan that is not too small. Add the paprika and potato cubes.

Deglaze with the vegetable stock and pour in the white wine. Season with salt, pepper and celery salt. Add some marjoram and thyme and let everything simmer for about 30 minutes. Then shred everything with the magic wand.

Finally add the cream and crème fraîche, sprinkle with parsley and serve.

Serve the soups in a plate so that they do not run into each other. The best way to do this is to put it in two watering cups and pour into the plate at the same time.

Preheat the oven to 200 ° C. Mix the eggs well in a bowl with the mustard, pepper, salt and sugar. Then add the melted butter and stir in. Gradually work in the flour and the crumbled yeast until you get a smooth mixture. Let go covered up.

Then knead the finely chopped parsley and tarragon with the yeast dough and let rise again. Pour 2 tablespoons of batter into a mold and bake for about 25 to 30 minutes at 200 ° C on the middle shelf. Turn the brioche out, glaze it and serve as lukewarm as possible.