Yellow pepper soup

Ingredients for 4 servings:

• 4 bell peppers, yellow
• 2 large potatoes, waxy
• ½ large vegetable onion(s)
• 1 garlic clove(s)
• 1 ½ liters of meat broth
• 200 ml cream
• 3 tbsp olive oil
• 2 tbsp pine nuts
• salt and pepper
• Sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel the peppers with a vegetable peeler, carefully remove the calyx, seeds, and white pith, and finely dice the flesh. Peel the potatoes and onion and also finely dice them. Chop the garlic. Sauté the prepared ingredients in olive oil and mix well to ensure everything is well combined with the oil. Season everything with salt, pepper, and sugar. Then pour in the broth and simmer everything for 20 minutes over low heat with the lid closed. Purée the soup thoroughly with a hand blender, seasoning again with salt and sugar if desired. Finally, add a little cream, stirring gently so that the cream is only lightly distributed throughout the soup. Add the pine nuts to a non-stick pan and toast without fat until the nuts are lightly browned. Ladle the soup into bowls, add a few pine nuts and a little olive oil, and serve.