Red Bell Pepper Soup with Chavroux Croutons

For the bell pepper soup, dice the onion and finely slice the garlic cloves. Sauté both in olive oil. Cut the peppers and add them to the pan as well. Saute slowly for about 15 minutes. Then add 600 ml of vegetable stock. Peel and dice the potato and add to the soup as well. Cook gently for about 20 minutes. In the meantime, slice and quarter the baguette for the croutons. Place on a baking sheet and drizzle with a little olive oil. Toast in the oven for 10-15 minutes until golden brown, then let cool. Spread with Chavroux goat cream cheese and decorate with basil. Bring the bell pepper soup to the boil again with the whipped cream, season with salt and pepper and serve with the goat cream cheese croutons.

Preparation Tip:

Try baking the red bell pepper halves in the oven under the grill until the skin turns black. Take the peppers out of the oven and put them in a plastic bag for 5-10 minutes and then remove the skin. Roasting the peppers makes the soup particularly aromatic.

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