Unspicy chili soup

Ingredients for 4 servings:

• 2 bell peppers, red and yellow
• 1 can peach(s) with juice
• 1 kg turkey breast
• 1 bottle of chili sauce
• 2 bottles of Hungarian-style paprika sauce
• 6 cups cream, approximately, to taste
• Oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

more soup than chili

Wash the turkey breast, pat dry, and cut into small pieces. Drain the peaches, reserving the juice. Cut them into small pieces as well. Wash, deseed, and finely chop the bell peppers. Brown the meat in a pan with a little oil. Add the bell pepper pieces and cook for a while (not too long, or they’ll become too mushy—unless you like that, in which case you can cook a little longer). Then add the peaches and gradually stir in the barbecue sauces, bringing to a boil. Finally, add the cream a cup at a time, bringing to a boil repeatedly. I then let the whole thing simmer over low heat for about 30 minutes. Fresh baguette or ciabatta is very delicious with it.