Although many people classify the pepper as a vegetable, it is a fruit according to the botanical classification. It contains potassium, magnesium, zinc, as well as vitamins A, B and C. For the beginning of autumn, we invite you to cook and enjoy a soup with yellow peppers according to the recipe of our chef, Max Speyer.

For the pepper soup, we need the following ingredients:

• 250g yellow pepper
• 100g onion
• 30 ml. white port wine
• 30 ml. white wine
• 5 ml. tarragon vinegar
• 5g brown sugar
• 1 teaspoon sea salt
• 2 g. ground white pepper
• 2g sweet paprika powder
• 2 g. curry powder or madras curry
• 500 ml. poultry stock
• 100 ml. milk
• 100 ml. cream
• 50 ml. olive oil

After cutting the onion into fine strips, sauté it in the olive oil. Remove the seeds from the yellow pepper and cut into cubes, then sauté it briefly in the pan with the onion. 

Immediately afterwards, add the spices to the pan, sauté them with the onions and peppers and deglaze with vinegar, white port and the white wine. Reduce the wine for a minute and add the cream, milk and stock. 

Once the vegetables are soft, puree with a stand mixer and season to taste with vinegar, sugar and spices. 

Enjoy!