Cream of pepper soup

When serving, the soup can be topped with a spoonful of sour cream, fresh parsley, or toasted bread cubes.

If you prefer a spicier flavor, you can also add a little hot pepper while cooking.

• Finely chop the onion and sauté it in a little oil or butter until translucent.
• Add the peeled and diced potatoes, then sauté them together for 2–3 minutes.
• Add the cleaned and chopped peppers to the pot as well, and cook over medium heat until they soften slightly.
• Season with salt, paprika powder, and freshly ground black pepper to taste.
• Pour in the stock or water, then cook over medium heat until all the vegetables are tender (about 20–25 minutes).
• Add the sour cream, then blend the soup until smooth using an immersion blender.
• Return the soup to the heat and bring it briefly to a boil to finish the flavor.