Summary

Ingredients

• 1 onion (s)
• 0.5 teaspoon ½ butter
• 400 g red pepper (s)
• 750 ml vegetable stock
• 125 ml sweet cream
• 125 ml white wine, dry
• 1 pinch paprika, hot pink
• Tabasco, some splashes
• Salt and pepper, white

Print Recipe Pin Recipe

Instructions

1. Peel the onion, chop it finely and sauté in the hot butter until translucent. Clean the peppers and cut into eighths. Pour the onion with the vegetable stock and heat it, add the bell pepper and let simmer for about 4 minutes. Then puree and strain through a sieve. Pour the cream and white wine into the paprika puree and season with rose paprika, Tabasco, salt and pepper.