Sweet Pepper Cream Soup
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 red pepper (s)
- 0.5 ½ large vegetable onion (s)
- 1 tablespoon butter
- 2 cups sweet cream
- 50 ml cognac
- salt
- 6 teaspoons crème fraîche
- 6 teaspoons pumpkin seed oil
Print Recipe
Pin Recipe Instructions
- Roughly dice the peppers and onion. Steam both in butter until translucent, deglaze with cream and cook the vegetables until soft. Puree everything with the hand blender, add the cognac and season the soup vigorously with salt. Keep simmering the soup until the desired consistency is achieved.
- Fill the soup into small glasses (tea light or dessert glasses), add 1 teaspoon of crème fraîche and 1 teaspoon of pumpkinseed oil on top.
- The amount is calculated in such a way that there is a small glass of soup per person, ideal for variations on paprika or with other small starters. If you want to offer the soup as the only starter, you have to increase the amount accordingly.
- In order to maintain the pure taste, I recommend not seasoning with powder (meat or vegetable broth).
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