Three Kinds of Paprika Soup with Crunchy Bacon and Scampi Skewer

• The preparation takes place in 3 pots, fry 2 diced onions in olive oil until translucent.
• Cut the peppers into pieces, add to the onions separately according to color and fry for about 5 minutes. Salt the vegetables a little, deglaze equal parts with vegetable stock and add garlic. Let the soups simmer for 20-30 minutes with the lids closed. When everything is soft, stir in equal parts of the cream and puree it finely with a hand blender.
• Caution: If there is too much broth, the soup will be too thin when pureing, if necessary skim off the broth beforehand and add it again after the pureeing if necessary.
• Season the yellow soup with curry, refine the red soup with a little tomato paste and chilli, and roast pine nuts for the green soup.
• Cut the bacon slices in half, put them on small wooden skewers and fry them in a pan until crispy. Put the scampi on a wooden skewer, pepper and salt and fry them too.

Serving suggestion:

• Fill the soups into three glasses each, place the scampi skewer on the yellow soup, crumble some sheep's cheese on the red soup and sprinkle the pine nuts and basil on the green soup. Place a skewer of bacon on top of the green and red soup.