Paprika Cream Soup with Sour Cream and Pesto

Ingredients

• 4 red bell peppers
• 1 red chili pepper
• 1 Garlic clove
• 2 tbsp butter
• 600 ml Vegetable Broth
• 200 g Sour Cream
• Salt
• Cayenne pepper
• 2 tbsp pine nuts
• 2 basil stems
• 1 tbsp grated Parmesan
• 3 tbsp olive oil

Instructions

1. 1.

   Wash, trim and dice the bell peppers and chili. Peel the garlic and slice it thinly. Sauté together with the chili and peppers in hot butter. Add the broth and simmer gently for about 10 minutes until tender. Strain through a sieve and fold in the sour cream (leaving 2 tbsp). Season with salt and cayenne pepper.

2. 2.

   Toast the pine nuts in a pan until golden brown. Crush 1 tbsp of the basil leaves with the remaining basil in a mortar. Stir in the Parmesan and olive oil, seasoning with salt.

3. 3.

   Serve the soup in bowls or cups, topping each with a dollop of sour cream. Add the pesto and sprinkle with the remaining pine nuts before serving.