Sweet bell pepper cream soup with crab sticks and sour cream island

Ingredients:

3 red sweet peppers
600 ml of vegetable broth
1 onion
Butter for frying
100 ml cream
4 crab sticks
Green onion
2 tbsp. of thick sour cream
Salt and pepper to taste
Preparation:

Wash the peppers and bake them in the oven at 180 degrees Celsius for 20 minutes. Then remove the skin and seeds.

In a thick-bottomed saucepan, heat the butter. Fry the finely chopped onions until golden. Add the peeled and chopped peppers. Continue to fry together for a few more minutes.

Pour vegetable broth over the vegetables and simmer over low heat for 30 minutes.

Using a blender or a stationary blender, chop the vegetables into a puree. Season to taste with salt and add the cream. Stir to combine.

Finely chop the crab sticks and green onions, then mix. Add the sour cream, salt and pepper. Stir again.

When serving, place the sour cream "island" in a plate. Decorate the dish with feathers of green onions.

Bon appetit!