Bell pepper ricotta soup

with honey

For 4 servings

4 red peppers

2 small onions

2 sprigs of rosemary

1 red chilli pepper

2–3 tablespoons of olive oil

800 ml vegetable stock

250 ml of cream

150 g ricotta

salt

pepper

1 teaspoon honey

2 tbsp red pepper cubes

Preparation time: approx. 15 minutes
plus cooking time: approx. 20 minutes

Per serving approx. 354 kcal / 1486 kJ 7 g E, 34 g F, 6 g KH

1  Wash, quarter and core the peppers, remove the white separating skins. Cut the bell pepper into cubes. Peel and finely chop the onions. Rinse the rosemary, shake dry, pluck the needles off and chop finely. Rinse the chilli, cut in half, core and dice very finely.

2  Heat the oil in a saucepan over medium temperature. Add the paprika, onions and chilli and sauté for about 8 minutes while stirring. Deglaze with the broth, bring to the boil and simmer over low heat for about 10 minutes.

3  Stir in the cream, remove the saucepan from the stove and puree the soup finely. Bring to the boil again and take off the stove again.

4 Stir in   ricotta and chopped rosemary needles and season the soup with salt, pepper and honey. Serve the soup and sprinkle with diced paprika.