Paprikacremesuppe mit Schafskäse

Ingredients

• 800 ml vegetable broth
• 4 bell peppers (2 yellow and 2 red)
• 2 stalks celery
• 1 onion
• 2 Garlic cloves
• 3 tbsp olive oil
• Sea salt
• pepper (from grinder)
• wine vinegar
• 60 g feta
• parsley
• rosemary (for garnish)

Instructions

1. 1.

   Wash the bell peppers, halve them, remove seeds, and dice small.

2. 2.

   Wash the celery stalks, trim, slice thinly; roughly chop the green parts.

3. 3.

   Peel the onion and garlic cloves, then dice them.

4. 4.

   Sauté all vegetables briefly in hot oil, then deglaze with broth and simmer for about 4-5 minutes. The vegetables should be tender yet firm. Season with salt, pepper, and wine vinegar. Add parsley leaves and celery greens, fill glasses, crumble feta on top, and garnish with rosemary before serving.