Cut the onions into small pieces, like the peppers, and sauté them in a saucepan with a little olive oil. Add the coarsely chopped garlic.

Then add the peaches and let everything simmer again on a little low heat, about 1-2 min. Deglaze with the stock and simmer until it is soft (10-12 min). After approx. 5-6 minutes stir in the spices, and at the end add the cream (300ml). Now puree everything thoroughly with a hand blender, finally add the cold butter and remove the soup from the stove. Using a mixer, whip the rest of the cream until stiff and coarsely chop the parsley. Decorate the soup with whipped cream and parsley.