Yellow Pepper Soup

4 big yellow peppers (you might take one or two red ones)

2 onions (optional)

4-6 cloves of garlic

1 l chicken broth (cube)

¼ l cream (250 ml)

chives or parsley

salt, pepper, oil or butter


Cut peppers and onions in larger bits, stew together with the garlic in ample butter or oil.

Add broth and let the peppers cook soft.

Just before the peppers are ready, slowly add the cream and leave to simmer for a couple of minutes.

Put in a blender, pour through a sieve, season with salt and pepper, then add parsley or chives on top.

Source: Christa Janata