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Pepper soup with fresh tomato / chili topping

Cook time: 0 min.
Servings: 2 portion(s)

Ingredients for Pepper soup with fresh tomato / chili topping

Grated nutmeg
1Small red onion
2tspOlive oil
3Dice * cream (barely 0.5 dl)
30gPepper fruit
5dlBroth or just water
5Cherry/plum tomatoes
500gJerusalem artichokes

Instructions for Pepper soup with fresh tomato / chili topping

To prepare the Pepper soup with fresh tomato / chili topping recipe, please follow these instructions:

The earthquakes may be a bit cumbersome and if you follow all clever heads, they always say that you have to make sure you peel them well and it is worth the effort and white soup! -I just like a little structure, so I peeled only half of the potatoes to get a little more edge and taste, so my chocks are also quite superficially peeled! But washed up; They are!

Chops and potatoes cut into small pieces of 2x2cm and fry with onions and garlic in a little oil. They must have 5 minutes without decreasing color. Then boulion is added and it boils for 20 minutes (until the earthquakes are ready).

Meanwhile, you chop tomatoes and peppers into smaller pieces, squeeze the two cloves of garlic and chop the rest well. Mix it all together and squeeze half a paste. -It's sharp! ... do not you like chilli, you're welcome with a little less, but it's really nothing less an ingenious, with the super fresh on top of the sweet soup.

Add the cream to the soup and boil for another 5 minutes, then mix the soup and season with mashed potatoes and salt.

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