Summary

Ingredients

• 1 kg bell pepper (s), yellow
• 900 ml vegetable stock
• 1 tablespoon olive oil
• 100 ml cream
• 1 tablespoon curry powder
• salt and pepper
• 2 shallot (s)
• possibly crème fraîche

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Instructions

1. Peel the shallots and cut into small strips. Clean the peppers and cut into cubes. Heat the oil and briefly fry the shallots and diced paprika. Dust with curry and fill up with vegetable stock and cream. Let it cook for about 20 minutes. Then puree and strain through a sieve. Season to taste with salt and pepper.
2. Before serving, put a dollop of creme fraiche on top.
3. Fresh ciabatta rolls taste good with it