4 red bell peppers
2 garlic cloves
2 tbsp butter
2 tbsp sugar
1 l vegetable stock
2 tbsp pine nuts
300 g ricotta
Cut pepper in half, remove seeds, wash and cut into small pieces. Peel the onions and cut into cubes. Finely chop garlic.
In a saucepan melt the butter and fry the onion and garlic. Add paprika and simmer a little bit. Sprinkle with sugar, caramelize, then pour the broth. Cook over low heat about 10 minutes.
At this time fry the pine nuts without oil.
Puree the soup, add the ricotta and puree again. Season with salt and pepper. Serve with fresh herbs and pine nuts.