Bell pepper soup

Put a pan on the stove. Add a bit of olive oil. Cut the bell peppers in half, remove the seeds and chop the peppers into small blocks.

Peel the onion and the garlic. Trim and fine slice the onion. Remove the root of the garlic. Squeeze the garlic into the hot oil and add the onion as well. Stir well and let the onions fry for 2 minutes. Add the pepper and bake all for another 5 minutes. Add the white wine, heat up the stove and let the wine vaporize. Now you can add the vegetable stock. Make sure the soup starts to boil again and let it all simmer for 20 minutes.

Take the soup of the stove and use your standing food processor to mash the soup into a smooth soup. The best way is to mash everything directly in the pan but make sure you keep the food processor under the soup level. Otherwise your kitchen will need some extra cleaning.

Chop the parsley and whip the cream.

Heat up the soup again, taste the soup and add some salt and pepper if needed. Speaking for myself, I only add some pepper and no salt. Serve the soup hot with some fresh parsley, whipped cream and pine nuts.