Red pepper soup with rosemary sour cream and salami crunch

H warming and packed with color and flavor - this red pepper soup is just the thing to do on wet gray winter days with special challenges. I could say that yesterday, for example. As I waited eagerly for our son to come home from school for birthday celebrations (yay!), Candle blowing, cuddling and cake eating. He came. And exactly 15 seconds later, the first foam arrow struck me.

Is there anyone else out there who owns his apartment with a old still , as they already are. The male guardian has since namely a very wonderful China plagiarized on the Internet and promptly ordered a larger box. I'm glad. Very. Now they can shoot each other across the kitchen and the study over a smooth 12 meters. And me. Under these circumstances, you definitely need something with increased comfort. A paparoni soup with rosemary sour cream and salami crunch, for example.

The bright red soup comes with a pleasing extra charge of aromatic vegetables, a sunny, Mediterranean note and a very rich, creamy consistency (of course, without much cream or any binders): comfort and cuddling in a soup cup. Quasi.

The trick: Red peppers are first braised slowly with a bit of fennel, celery, onion and garlic in the pan and then lands very late in the soup pot. As a result, the vegetables develop a particularly strong and slightly sweet aroma, which can be found afterwards wonderfully in the soup. A spoonful of sour cream with fresh rosemary provides a cool counterweight. And crunchy salami pieces add a touch of spice and crunch to the soup. Yes - that's the perfect way to meet days with special challenges.

Ah, right now I'm hearing a clack-ratchet ... the man apparently building the N-Strike Elite Modulus Battlescout ICS-10 Blaster in the next room. I'm in the hallway then ...

And here comes the recipe for red pepper soup with rosemary sour cream and salami crunch

Ingredients for 2-3 servings:

3 large red peppers
2 medium onions
1/2 small fennel tuber
2 celery stalks
2 cloves garlic
3 tablespoons olive oil

1 tin chopped T omates (approx. 400 g)
800 ml vegetable stock
1 pinch of cayenne pepper
salt & pepper

80 g spicy salami in one piece
(eg: Kolbász or Chorizo)

3 tablespoons sour cream
1 teaspoon fresh rosemary, finely chopped

salt & pepper
possibly. some maple syrup

Clean peppers, onions, fennel and celery and cut into coarse strips or slices.Heat the olive oil in a large pan and fry the vegetables in it with the garlic and salt and pepper on medium for about 20 minutes. Stir occasionally until the vegetables are soft and sweet and covered with a glossy layer.

Meanwhile, cut the salami into 1mm slices and fry slowly in a non-stick pan over low heat until the sausage is crispy , Remove from the pan and drain on kitchen paper. (Use the fried fat in the pan for another dish.) Crush the chopped salami slices with your fingers.

Mix the sour cream in a small bowl with the rosemary and a pinch of salt.

Boil the chopped tomatoes with the vegetable stock in a saucepan. Add the fried vegetables and simmer for 2 minutes. Then puree in a blender or with the blender to a silky soup. Season to taste with salt and pepper.

To serve, scoop the paprika soup in bowls, crown with a dollop of rosemary sour cream and salami crunchy. If you like, you can drizzle some maple syrup over it.