2 red Sweet Palermos
2 tbsp olive oil
1/2 tin of diced tomatoes, of 400 g
1/2 l chicken stock from cube
Pepper and salt
1/4 tsp cayenne pepper
1 tbsp lemon juice
1 yellow Sweet Palermo
1 chocolate brown Sweet Palermo
125 g creme fraiche
4 tbsp chervil
Fresh black pepper
Wash and cut the red pepper into pieces and remove the seeds and stem. Cut the onion into pieces and fry them together with the sweet pepper in a pan with some olive oil. Add the tomato cubes and stock. And let it cook gently on a low heat for 10 minutes. Remove the pan from the heat and make the soup with the hand blender into a fine soup. Season with some pepper, salt, cayenne pepper and lemon juice. And let the soup cool slightly.
Wash and cut the yellow and chocolate brown Sweet Palermo into strips. Serve the soup in glasses for the amuse-bouche, spoon a dollop of creme fraiche on top and add roughly chopped chervil. And put the strips of raw sweet pepper in the glass with the soup. And serve immediately.
Tip: if you want to serve the soup as a starter. Then cut the sweet pepper strips into small fine cubes. Serve the soup in the soup bowl or plate. Spoon the creme fraiche on top and place a tuft of chervil on top. Finally, sprinkle the small cubes of sweet pepper over the soup.