Yellow pepper soup with saffron

Ingredients for 4 servings:

• 5 bell peppers, yellow
• 50 g butter
• 50 g onion(s), diced
• 1 tbsp sugar
• n. B. broth
• 1 pinch(s) of saffron

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Peel the bell peppers and cut into strips. Melt the butter and sauté the diced onions. Add the bell pepper strips and then sprinkle with the sugar. Lightly brown everything. Cover with broth as needed and cook until tender. Purée with a hand blender and pass through a fine sieve. Add the saffron and season to taste. Tip: You might want to add a little more cream.