Two Color Iced Fennel Bell Pepper Soup

Remove the skin from the onions and chop them.

At the beginning prepare the fennel cream: rinse the fennel bulbs, chop the stalk and the outer leaf and the stem bases, putting aside the tender green leaves for decoration, chop the fennel.

Sauté the fennel pieces with half of the onion in half of the olive oil over medium heat, stirring constantly, do not let anything brown. After 5 minutes, pour enough water to cover the vegetables by 1 cm. Add the juice of one lemon, half of the stock cube and the pastis, make about 20 min with the lid closed. Add the crème fraîche and blend with a hand blender. Salt, season with pepper and pour into a jug, put it in the fridge for at least 4 hours.

While the fennel is cooking, make the bell pepper soup: rinse and clean the peppers, cut them into large pieces. Sauté over high heat with the rest of the onions in the remaining olive oil. Fill with water so that the vegetables are also covered here 1 cm, add the rest of the stock cube and make open for 15 min. Also mash, season with salt, season with pepper and fill in a jug. Put in the refrigerator to cool.

Immediately before serving, take the jugs in both hands and pour into deep plates at the same time, so that one side is red and the other whitish. On the light side a little bit of paprika powder st

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