Red and Yellow Bell Pepper Soup – Single

Rinse the peppers, cut them in half, remove the stalks, the white partitions and the seeds and cut the flesh into small cubes. Separate the red and yellow bell pepper cubes. Peel and chop the shallot. Rinse and dry the thyme and rosemary.

Heat about 2 tsp oil in a large saucepan. Reserve 1 tsp of the shallots and sauté the remaining cubes in the oil. Add the red bell pepper cubes, sauté briefly and extinguish with about 125 ml clear soup. Let it all boil up. Add the bay leaf spice, thyme and rosemary sprigs and cook the soup for about 15 minutes.

In a saucepan, heat the remaining oil and sauté the remaining shallots. Add the yellow bell pepper cubes and sauté briefly, then pour the remaining clear soup. Allow everything to bubble together and simmer gently for about 10 min.

Remove the bay leaf spice and the spice twigs from the red bell pepper. Blend both soups with a blender until smooth. Stir the whipped cream into the red bell pepper soup, which is no longer boiling. Season everything together with salt, pepper and paprika.

Pour the red bell pepper soup into a deep dish and carefully add a small ladle of yellow bell pepper soup. If desired, garnish the soup with fresh herbs.

Add 1/2 and chili pepper cut into rings.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything p

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