Yellow pepper soup with pesto cream

Ingredients for 2 servings:

• 2 large yellow bell peppers
• 1 small onion(s)
• 1 tbsp butter
• ½ liter vegetable broth
• some salt
• some pepper, mixed, freshly ground
• 3 tbsp cream
• 1 tbsp, heaped almonds, chopped
• 1 handful of basil leaves
• 1 clove(s) garlic
• 1 tbsp Balsamic vinegar bianco
• 2 tbsp olive oil
• 1 tbsp Parmesan, grated
• 1 tbsp, heaped sour cream
• n. B. Salt
• n. B. Pepper, mixed, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

small main course or starter

For the cream (pesto sour cream): Roast a heaped tablespoon of chopped almonds in a dry pan until light brown and allow to cool. Place in a suitable container with the basil leaves, garlic, balsamic vinegar, oil, and Parmesan cheese and puree with a hand blender. Stir in the sour cream and season with salt and pepper. Refrigerate and let stand until ready to use. For the soup: Dice the onion and roughly dice the bell pepper. Melt the butter in a saucepan, briefly sauté the diced onion, add the diced bell pepper, and sauté for a few minutes. Top up with 400 ml of vegetable stock and simmer until soft. Add the cream and puree. If desired, add more vegetable stock to the soup and season with salt and freshly ground pepper. To serve, ladle the soup into bowls. Place a spoonful of basil sour cream in the center of each bowl and stir slightly. Served with some bread, this makes a small main course for two people. It is also suitable as a starter soup.