Ingredients

• 1 kg red peppers
• 2 tablespoons extra olive oil
• 1 onion
• 2 cloves garlic
• 1 leek
• 1 tablespoon butter
• 1 liter vegetable broth
• spices: 2 teaspoons sweet paprika powder, 1/2 teaspoon hot or chili flakes, 1 tablespoon fresh thyme leaves or 1 teaspoon dried
• 100 g spread cheese (creamy)
• 60 ml heavy cream 30% or 18% for soups and sauces
• for serving e.g. dollops of sour cream 18% thick, croutons with cheese

Preparation

1. Wash peppers, place on a baking sheet and put in an oven preheated to 190 degrees C on the middle shelf. Bake for about 50 minutes. During baking, turn the peppers to another side (2 - 3 times). During baking the pepper skin may darken.
2. Remove the baked peppers immediately from the oven and put in a bowl. Cover and leave under cover for about 15 minutes.
3. Then peel the peppers of the skin discarding also inedible parts (seeds and stems). Set aside the flesh from the peppers.
4. Pour oil into a pot, add diced onion and peeled and halved garlic cloves. Stirring occasionally with a spoon fry for about 5 minutes.
5. Add butter and thoroughly cleaned and diced leek (white and light green parts) and fry for about 5 minutes.
6. Pour broth and bring to boil. Cook for about 5 minutes, then add pepper flesh and spices. Season with ground pepper and if necessary salt.
7. Bring to boil with crumbled spread cheese, stirring occasionally. Blend into cream with the addition of sour cream.