Two Color Bell Bell Pepper Soup

Rinse the peppers and cut them into cubes. Then continue to use the red and green peppers separately and cook two soups at the beginning. Sauté the diced peppers with the diced shallots and garlic in the butter. Add flour and paprika powder and extinguish with Noilly Prat. Then pour in clear soup and whipping cream and simmer on low heat for ten minutes. Add sugar, tomato ketchup, fruit vinegar, olive oil, mix with a hand blender and pass through a sieve. Season the liquid with salt, pepper and juice of one lemon. Then put the red and green units together in a plate. Stir the crème fraîche and give each plate a dollop.

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