Ingredients
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6 Red PepperBell Peppers
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1 Carrots
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1 Patatoes
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1 OnionSmall
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2 Cloves Garlic
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3 Cups Chicken Stock
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3 Tablespoon Grape Vinegar
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1 Tablespoon Butter
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SaltAs much as you like
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Black PepperAs much as you like
Directions
Roast the peppers as you wish (in the oven, on the fire, on the grill or on the barbecue). Peel off the seeds and remove the white parts. Chop it into large pieces and let it sit.
Steps
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1
Done
15
|
Step 1 - RoastingRoast the peppers as you wish (in the oven, on the fire, on the grill or on the barbecue). Peel off the seeds and remove the white parts. Chop it into large pieces and let it sit. |
|
2
Done
15
|
Step 2 - BoilingHeat the pot over medium heat and add the olive oil. Add the onion and garlic, stir and cook until it becomes transparent. Add the vinegar. Then add the carrots, potatoes and peppers, sauté for a few minutes, add the chicken stock, cover and cook over low heat. |
|
3
Done
15
|
Step 3 - ServingWhen the vegetables are soft, add salt and pepper, cover the bottom and mix with a hand mixer until it reaches a smooth consistency. Put the soup in the bowls and add a spoonful of cheddar cheese on it or above it. |
