Creamy bell pepper soup with bay shrimps

Step 1/6

• 2 yellow bell peppers
• 2 shallots
• ½ tsp saffron
• 2 tbsp rapeseed oil

• cooking spoon
• cutting board
• knife
• large pot

Dice the yellow bell peppers and shallots. Sauté together with the saffron threads in rapeseed oil for approx. 3 – 4 min.

Step 2/6

• 500 ml vegetable broth
• 200 ml heavy cream

Deglaze frying pan with vegetable broth and heavy cream, then bring to a boil and simmer for approx. 10 min. on low heat.

Step 3/6

• immersion blender
• fine sieve

Purée the bell pepper soup with an immersion blender. Pour through a fine sieve to remove the bell pepper skin.

Step 4/6

• 200 g bay shrimps

• small pot

Place bay shrimps in a small pot and cover with a small amount of the soup. Warm through on lowest heat.

Step 5/6

• 1 red bell pepper
• 30 g butter

• frying pan
• vegetable peeler

Wash the red bell pepper, remove the skin with a vegetable peeler, and slice into very fine strips. Sauté the strips in butter and keep warm.