Bell Pepper Soup From the Steamer

For the bell pepper soup, dice the peppers and onion and place in an unperforated cooking container with the butter. Season with salt and pepper and cook (at 100°C for 6-8 minutes or at 120°C for 3-4 minutes).

Puree vegetables in a blender, add broth and heat (at 95°C for 2 minutes).

Then divide among 4 plates. Make small dumplings of the herb cream cheese with 2 teaspoons and add to the soup.

Preparation Tip:

Peppers are a popular vegetable that can be bought as pods as well as in the form of spice powder. The peppers differ not only in color (green, yellow, red, orange), but also in taste. Green peppers taste a bit more tart, the other varieties a bit sweeter. The best season for peppers is summer.

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