Red – Green – Yellow Pepper Soup
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 800 g bell pepper (s), red, cleaned, diced
- 800 g bell pepper (s), reen, cleaned, diced
- 800 g bell pepper (s), yellow, cleaned, diced
- 900 g onion (s), diced
- 6 cloves garlic, same size
- 2.4 liters vegetable stock
- 600 ml whipped cream
- salt
- pepper
- 6 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- This soup is boiled in three pots to preserve the colors.
- Add thirds to the ingredients - not the peppers! Lightly sweat the onions with the garlic in hot olive oil and add the diced paprika (one color per pot). Sweat briefly with it. Fill up with vegetable stock and cream (the quantities are divided into thirds again!) And cook for approx. 20-25 minutes.
- Puree the soups finely and pass them through a sieve (a quick Lotte is also great). The soups have to be sorted by color! Season to taste with salt and pepper.
- To serve, place a dish in the middle of the soup plate and fill it with a color of soup. Then pour the two other colors at the same time. Remove the mold and serve the soup carefully!
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