Summary

Ingredients

• 4 bell pepper (s), red, diced
• 1 small chilli pepper (s), pitted, chopped into small pieces
• 1 ginger, fresh, approx. 5 cm, peeled and cut into small cubes
• 1 medium onion (s), finely chopped
• 125 ml wine, white, dry
• 65 ml vermouth, dry
• 1 liter chicken broth or beef soup
• 250 ml whipped cream
• 2 tablespoon butter
• Salt and pepper, from the mill

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Instructions

1. Heat the butter and sweat the onion in it (it shouldn`t turn brown!). Add the diced paprika, chilli and ginger, toss briefly, pour in the white wine and vermouth and let it boil down a little. Pour in the soup and cook the peppers until soft.
2. Then puree the soup and strain it through a sieve!
3. Stir in the whipped cream, briefly heat the soup, season with salt and pepper.
4. Serve the soup with caraway and / or sesame sticks!
5. The red color of the soup is determined by the amount of whipped cream - the less cream, the nicer the red of the soup! My soup was prepared with about 250 ml!