Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 kg pepper (s), mixed
- 2 large onions, diced
- 3 clove (s) garlic, finely chopped
- 1 liter vegetable broth
- 1 cup crème fraîche
- some olive oil, for frying
- salt and pepper
- Balsamic vinegar
Print Recipe
Pin Recipe Instructions
- Cut the peeled peppers (red, green and yellow in equal parts) into cubes, also dice the onions and fry everything together in olive oil in a saucepan for about 5 minutes. Salt the vegetables a little now. Then deglaze with the vegetable stock, add the garlic (if you fry it with it, there is a risk of it becoming bitter) and let the soup simmer for 20-30 minutes with the lid closed.
- When everything is soft, stir in the crème fraîche and finely puree the soup with a hand blender. Heat again on the stove and season with salt, pepper and balsamic vinegar. The balsamic gives a great taste in addition to the sweetness of the peppers.
- Serve with homemade ciabatta and the guests melt away!
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