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.

This velvety, slightly sweet pepper soup is the finest use of the summer's stuffing peppers.

1. Chop the onion finely and sweat it glassy in a little oil.

2. Add the peeled, diced potato and fry together for 2-3 minutes.

3. Put the cleaned, chopped tomato pepper into the pot too, and braise it over a medium heat until it collapses a little.

4. Sprinkle over the salt, the paprika and freshly ground pepper to taste.

5. Pour in water and cook it over a medium heat until all the vegetables soften (about 20-25 minutes).

6. Add the sour cream, then blend it silky with a stick blender.

7. Return it to the heat and finalise its flavour with a short boil.

Tip: Always stir in the paprika with the pot pulled slightly off the heat, so it does not turn bitter.