Summary

Ingredients

• 5 red pepper (s)
• 1 liter chicken broth, strong
• 200 ml cream
• 100 g oat cream cheese
• 20 g blue cheese, preferably Saint Aur
• salt and pepper

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Instructions

1. Quarter and core the peppers. Place skin side up on a baking sheet and grill in the oven on the highest grill setting until the skin is black. Cover the pepper pieces with a damp cloth, allow to cool and then peel off the skin.
2. Add the cream and pepper pieces to the chicken stock and bring to the boil, then puree with the hand blender. Season to taste with salt and pepper.
3. Mash the goat cheese and blue cheese with a fork and stir with a little cream until smooth and form dumplings. Put the soup in preheated plates and add the cheese dumplings.