Cream of bell pepper soup recipe
Cream of Bell Pepper Soup recipe
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|1||red bell pepper, diced|
|1 small||stalk of leek, sliced|
|250 ml||vegetable stock|
|1 slice(s)||white bread, cut into 1cm cubes|
|50 g||sour cream|
|½||red hot chili pepper, seeded and chopped|
|salt and freshly ground black pepper|
In a saucepan heat the butter. Add the leek and 2/3 of the bell pepper. Cook for 5 minutes. Pour over the stock and bring to a boil. Simmer for 15 minutes.
In a pan heat the oil. Fry the bread cubes until golden and crispy all around. Remove from the pan and set aside. Briefly fry the chili and the remaining bell pepper in the pan.
Purée the soup. Stir in the cream and season to taste. Pour the soup into a soup bowl and serve sprinkled with the bell pepper and chili mixture and the croûtons.
ca. 20 min
ca. 20 min
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