Yellow Pepper Soup with Salsiccia

Soup time! Per isn't a big fan of soup for dinner, but it's acceptable if it has some sort of meaty, crispy topping. Bacon is the obvious choice, but the store had a great deal on salsiccia a while ago so I picked up a package that turned out to be perfect for this soup. It's a rather sweet soup, and quite spicy and smokey depending on how much Pimentón de la Vera that you add - that's something you should have in your spice cupboard by the way, it's a really neat spice.

You can add onions and garlic as well. I try to stay away from those right now, or at least onions. Garlic seems to be ok for Titus but onions definitely gives him a tummy ache.

Yellow Pepper Soup with Salsiccia
(printable recipe)
serves 2

olive oil
2 yellow peppers
3 medium potatoes
2 large pieces of grilled red pepper (jarred, or homemade)
4-500 ml water
salt
1/2 tsp Pimentón de la Vera (smoked, hot paprika)
1-200 ml single cream

handful of arugula
2 salsiccia sausages (or other spicy sausage), sliced

Cut the peppers, potatoes and the grilled pepper into smaller pieces. Fry the yellow pepper in olive oil for a few minutes until slightly softened. Add the potatoes, the grilled pepper, and enough water to just cover. Boil until the potato is soft, then blend the soup. I prefer an immersion blender but you can definitely use a regular one, or a food processor.

Add the cream, and season with salt and the hot, smoky paprika.

Fry the salsiccia slices until crispy, and add the arugula for a moment so it wilts. Serve the soup topped with sausage slices and arugula.

Recipe in Swedish:
Gul paprikasoppa med salsiccia