Yellow and Red Bell Pepper Soup

Quarter, clean, rinse and dice peppers. Set aside 1 tbsp. each of red and yellow diced peppers for garnish.

Remove peel from onions and dice. Remove peel from garlic and press through a press. Heat butter in two pots. Sauté onions in it. Add garlic and sauté. Then sauté yellow and red bell pepper cubes separately. Pour a quarter l of beef broth on each. Cover and cook for about 10 minutes. Season with salt and pepper and grind separately. Carefully fill each plate with red and yellow soup. Serve garnished with diced peppers and chives.

Thus decoratively arranged, the soup is excellent as an entrée. Serve with fresh white bread.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried.

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