Summary

Ingredients

• 2 shallot (s)
• 2 bell peppers, red or orange
• 2 tablespoons oil
• 200 g tomato (s), passed
• 2 teaspoons thyme, dried or correspondingly fresher
• 1 bay leaf
• 500 ml chicken broth
• 2 tablespoon crème fraîche (herbal)
• possibly parsley, for sprinkling

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Instructions

1. Peel the shallots and cut into small cubes, clean and wash the paprika and also dice. Steam the cubes in hot oil for about 5 minutes, then deglaze with the stock, add the tomatoes, bay leaf and thyme and let simmer for 20 minutes.
2. Then finely puree the soup with the hand mixer and refine with 2 tablespoons of cremè fràiche.