Cream of Bell Pepper Soup

For the cream of bell pepper soup, peel and finely dice the onion. Remove the seeds from the peppers and chop the flesh into strips. Set aside a few strips of bell bell pepper for soup.

Sauté the remaining bell pepper strips with the onion cubes in butter for 5 minutes.

Sprinkle with wholemeal flour, sweat lightly and add the vegetable soup while stirring. Let the soup boil lightly for about 10 minutes.

Now blend the soup with a hand blender and add the whipped cream. Season to taste with salt and cayenne pepper.

Add the reserved bell pepper strips, heat briefly and sprinkle the parsley over the cream of bell pepper soup.

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