Summer is slowly coming to its end – the temperatures in the morning are fresh and cool. Despite that fact that I absolutely love summer, I also love the change of time when everything starts to move in a different direction again. People slowly get more busy and the laziness of summer interludes into the refreshing notes of fall.
At the moment, I’m enjoying a few days in our summer house. Every morning, I sit outside on the porch with my coffee pot, look into the gorgeous green and take my time waking up. Lovely!
Today, the sun was shining on my toes while I was siting in the cool shade. This contradiction in temperatures made me come up with the recipe for this very light yet creamy yellow bell pepper soup.
Makes 4 main course or 8 smaller first course portions:
- 750 gr yellow bell pepper – cut in small pieces
- 750 ml vegetable broth
- 125 ml white dry wine – optional
- 180 ml cream or yoghurt
- 4-6 tsp olive oil – extra virgin
- 1 onion (small) – peeled, cut into cubes
- 1 garlic clove – peeled and crushed
- 1/2 tsp kurkuma powder
- 1/4 tsp vanilla bean paste
- pitch of saffron blossoms
- salt & pepper – freshly grounded
1// Place the olive oil inside a soup pot and roast the onion until it is soft but not brown or burnt.
2// Add the garlic and bell pepper and cook for 3-4 minutes, then add the white whine (optional) and let it boil for 1-2 minutes at high temperature. The wine gives it a distinct taste but you can also take some lemon juice, in case you do not want to use alcohol.
3// Pour in the broth and add kurkuma, vanilla bean paste as well as 4/5 of the saffron blossoms. Let simmer for 5-7 minutes.
4// Turn off the heat, set aside and mix the soup to become smooth and creamy. Finally add the cream and mix again so a foam starts to build on the surface.
5// Serve with freshly grounded salt and pepper and top with a few saffron blossoms.
Sun always gives me a great energy boost. Therefore, let’s catch the last rays and feel the warmth of summer for just a little longer…