Summary

Ingredients

• 3 pepper (s), red, green and yellow
• 1 small onion (s)
• 1 tablespoon olive oil
• 100 ml white wine, dry
• 300 ml vegetable stock
• 0.5 ½ cup cream (100 g)
• salt and pepper
• 1 tablespoon crème fraîche
• 2 slices toast
• some vegetable stock to soak
• 1 clove garlic

For the set:

• possibly crème fraîche
• possibly basil
• possibly bell pepper (s)

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Instructions

1. Clean and wash the peppers and cut them into small pieces, separated by colors. Peel and finely dice the onion and garlic.
2. Heat 1/2 tablespoon of olive oil in two pots and sweat half of the onion and garlic cubes in them. Put the red pepper pieces in one pot, the yellow and green pepper pieces in the other, let them stew briefly.
3. Soften the toast slices in vegetable stock (instant), cut into small pieces beforehand. Deglaze the contents of the pot with 50 ml of white wine and fill up with 150 ml of vegetable stock. Let simmer for about 10 minutes. Add the toast, then puree everything.
4. Pour 50 g of cream each, season with salt and pepper and bring to the boil again briefly. Refine both mixtures with a little creme fraiche and pour them side by side into soup plates.
5. Garnish with creme fraiche, basil leaves and little hearts cut out of paprika.