Summary

Ingredients

• 1 onion (s)
• 2 carrot (s)
• 1 stick celery
• olive oil
• 8 bell peppers, ripe, yellow (not greenish! Otherwise the puree will be bitter)
• 4 potato (s)
• 2 bay leaves
• 1 cup milk or cream
• water
• Parmesan, freshly grated
• salt and pepper

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Instructions

1. Finely chop the onion, celery and carrots and sauté them in olive oil in a large, wide saucepan until they are dark golden brown. Then wash the peppers, core them thoroughly and cut into strips, peel and roughly dice the potatoes. Add the paprika strips and potato cubes to the saucepan and let simmer. Then add water until the vegetables are just covered. Add bay leaves, salt and pepper and simmer for about 20 minutes. Then take out the bay leaves and mix everything with the hand blender. Add the preheated milk (or cream) in small quantities as required until a creamy mass is created with the desired consistency.
2. Put in a soup plate, sprinkle with parmesan and write a C over it with a little good olive oil. Possibly season to taste.
3. Good toasted Tuscan white bread goes well with it.