Summary

Ingredients

• 4 red pepper (s)
• 2 small onions
• 2 sprigs rosemary
• 1 chilli pepper (s), red
• 2 tablespoon olive oil
• 800 ml vegetable stock
• 250 ml cream
• 150 g ricotta
• salt and pepper
• 1 teaspoon honey

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Instructions

1. Wash, quarter and core the peppers, remove the white separating skins. Cut the pods into cubes. Peel and finely chop the onions. Rinse off the rosemary, shake it dry, pluck the needles off and chop finely. Rinse the chilli pepper, cut in half, core and dice very finely.
2. Heat the oil in a saucepan over medium temperature. Add paprika, onions and chilli and sauté for about 8 minutes while stirring. Deglaze with the stock, bring to the boil and simmer over low heat for about 10 minutes.
3. Stir in the cream, remove the pan from the stove and puree the soup finely. Bring to the boil again and take off the stove again. Stir in the ricotta and chopped rosemary needles and season the soup with salt, pepper and honey.