6 Unit Capsicum, Red 2 Unit Medium Onion, Red 1 1/2 Liter Stock, Chicken 1 Bunch Small Basil 1 Pinch Salt, Sea 1 Unit Pepper, Black 50 Milliliter Creme Fraiche
Saute capsicum and onions in olive oil. Add stock, bring to a boil and skim. Reduce heat and simmer about 1⁄2 hour. Pass soup through a food mill. Return soup to the pot and stir in basil and season to taste. Simmer about 5 minutes, ladle into heated bowls and serve with cultured cream.