A mild soup, full of flavour. To be served as a starter, or, with some fresh bread (please see our potato bread), as a lunch.

Serves 4
2 red peppers, roughly chopped
1 onion, roughly chopped
1 tbsp butter
Ground paprika
200 ml white wine
200 ml Greek yoghurt
salt and pepper

some double cream for decorations

1. In a pan, fry the peppers and onion in the butter until soft.
2. Add the ground paprika and wine
3. Simmer for 10 minutes, add the yoghurt and re-heat
4. Using a hand held blender, mix the soup into a smooth texture
5. Season with salt and pepper
6. Pour into serving plates.
7. With a spoon, place small droplets of cream in the soup. Use a sharp knife to swiftly cut through the droplets thus creating heart shapes.