Cream of Bell Pepper Soup

1) Remove the stalks and seeds from the peppers, rinse and cut into small cubes. Remove the skin from the onion, chop finely and sauté in butter.

Add the diced peppers and cook briefly.

2) Add paprika powder, tomato paste and flour, roast briefly. Extinguish the mixture with wine, let it boil, add soup and simmer for about 20 minutes.

3) Stir soup with cream, season with salt, pepper and 2 crushed garlic cloves, blend with a hand mixer until creamy.

4) Before serving, pour soup through a fine sieve, season if necessary and whisk again.

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