Lettuce with roasted peppers and garlic bruschettas

Preheat the oven to 225 ° C or gas mark 5. Wash peppers, dry with kitchen paper and place on baking sheet. Cut off the bread roll garlic from the top and place the garlic on the baking tray next to paprika. 1 Create tablespoon of oil in garlic. Roast about 20 minutes in the middle of oven peppers until the skin is blackened and garlic roasted until tender. Peppers are allowed to rest for 10 minutes in a bowl. Let the garlic cool down. Tuck the garlic out of bread and squeeze out the bowl. Rub garlic with 2 to 3 tablespoons of oil to a smooth puree. Season with salt and pepper. Halve peppers. Remove skins and seeds and cut peppers into long, thin strips. Put the peppers in a bowl and pour 1 tablespoon of oil. Peel the potatoes, wash and cut into small cubes. Peel and chop onions. Pick up and keep a yellow heart from 1 head of lettuce. Wash the rest of the lettuce, cut out and cut into coarse strips. Heat 2 tablespoons of oil in soup pot. Onion and 2 teaspoons of garlic puree for about 3 minutes. Potato cubes for about 1 minute for stirring. Make a break through it and allow it to shrink in a jagged way. Add 1 liter of water and bring it to the boil. Cover the soup for approx. 20 minutes. Puree with hand blender and season with approx. 1 tablespoon of salt and generous pepper. Put the soup into a refrigerator until use.

Turn the grill pan over and over. Heat the soup again gently. Cut the caps diagonally from baguette and cut baguette at an angle into 8 long slices. Paste thinly with remaining oil and roast golden brown in portions in grill pan for about 3 minutes, halfway turning. Cover with garlic puree and sprinkle with salt and pepper. Soup in four deep plates and make in the middle of sweet pepper strips. Cut the lettuce heart into thin strips and sprinkle over peppers.