Roasted pepper soup with pepper cream and parmesan chili chips

Ingredients for 4 servings:

• 6 large red bell peppers, very ripe
• 4 thin leeks, only the white part
• 750 ml chicken broth or vegetable broth
• 1 tbsp paprika paste
• 3 tbsp olive oil
• 80 g mascarpone
• 1 tsp black pepper, freshly ground
• salt and pepper
• Paprika powder, sweet
• 50 g Parmesan, freshly grated, more if desired
• 1 chili pepper(s), fresh, chopped, more if desired

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Preheat the oven to 250°C. Place the whole peppers on a baking sheet lined with parchment paper and roast in the hot oven for about 20-30 minutes, turning once. Remove from the oven, place in a plastic bag, and let cool for 10 minutes. Remove the peppers from the bag, remove the stems and cores, and peel off the skin. Cut the flesh into large pieces. Mix the mascarpone with the coarsely ground pepper, season with a little salt, and let stand. Reduce the oven to 180°C. Finely slice the white part of the leek. Heat the olive oil in a saucepan and sauté the leek over medium heat for 10 minutes until soft; it should not brown. Add the paprika, stock, paprika paste, a little paprika powder, salt, and pepper, bring to a boil, reduce the heat, and simmer covered for 20 minutes. Meanwhile, for the Parmesan crisps, line a baking sheet with parchment paper. Mix the Parmesan with the chopped chili and scatter small, round heaps onto the baking sheet. Flatten evenly with a spoon. Bake in the oven until light brown. Purée the soup with a hand blender. Season to taste with salt, pepper, and paprika. Serve on plates with a dollop of pepper cream and Parmesan chili crisps.