PEPPER SOUP with BACON 2

2_04179 PEPPERS with BACON SOUP INGREDIENTS for 4 PEOPLE 4 red peppers, 2 potatoes, 1 cup of bechamel, 1/2 l of milk, 2 egg yolks, a dadao plant, 30 g butter, not too thin a slice of bacon, 2 small fresh green chillies, a few tablespoons of olive oil, salt and pepper.

Wash the peppers, remove the seeds and pith.

Then cut squares.

Peel the potatoes and cut them into cubes.

Melt the vegetable nut in 1/2 l of water.

In a pan heat a tablespoon of olive oil, add the butter and sauté the peppers.

Add the hot vegetable broth and milk: Cook fresh focus 15 minutes.

Let stand a few minutes and, in the meantime, incorporate the egg yolks for bechamel slamming them with a fork.

Puree the peppers until creamy and smooth; Add the white sauce and stir gently with a wooden spoon.

Season with salt and a pinch of white pepper.

Wash the Green chillies, clean them thoroughly and cut them into small cubes.

Cut the slices of bacon, diced small.

In a small pan, heat a tablespoon of oil and fry the bacon with diced green chili.

Pour the cream of pepper in 4 individual bowls, garnish with the chopped fried and served.