Summary

Ingredients

• 3 red pepper (s)
• 1 onion (s)
• 2 tablespoon olive oil
• 1 dash vermouth, dry
• 500 ml vegetable stock
• 100 g creme léère
• 4 teaspoon balsamic vinegar, cream
• 50 g walnuts
• 4 sprigs rosemary, fresh

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Instructions

1. Clean, rinse and cut the peppers into pieces. Peel and dice the onions. Heat 1 tablespoon of olive oil in a saucepan. Briefly sauté the onion and bell pepper. Deglaze with wormwood, pour in the broth and cook for 15-20 minutes. Puree everything with a hand blender. Pass the soup through a sieve to remove the residue of the paprika skin, stir in the crème légère and mix. Season with salt and pepper.
2. Roughly chop the walnuts and briefly toast them in the pan without fat. Take out of the pan. Heat 1 tablespoon of olive oil in the pan. Fry the rosemary briefly in it and drain on kitchen paper.
3. Put the soup in soup bowls, refine with balsamic cream and serve sprinkled with walnuts and rosemary. Serve with baguette.
4. P.P. 14 g fat, 12 g carbohydrates, 4 g protein