Summary

Ingredients

• 4 large red peppers, cut into small pieces
• 1 medium onion (s), finely diced
• 1 clove garlic, finely chopped
• 1 teaspoon paprika powder, noble sweet
• 1 teaspoon paprika powder, hot pink
• 500 ml vegetable stock
• 1 shot vermouth (Noilly Prat) or sherry
• 1 cup crème fraîche
• 50 g rocket, cut into bite-sized pieces
• salt and pepper
• Cayenne pepper

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Instructions

1. Sweat the onion in olive oil in a saucepan and add the garlic. Add paprika powder and stir briefly. Deglaze with Noilly Prat. Add the pepper pieces and broth. Let simmer for about 10-15 minutes, when the pepper pieces are soft, puree finely and smoothly with the blender. Stir in half of the crème fraîche. Season to taste with the spices.
2. Arrange the soup in plates and serve with a small handful of rocket in the middle and a dollop of creme fraîche on top.
3. Baguette goes well with it.
4. The recipe is enough for 2 people as a main meal or for 4 people as a soup.