Paprika soup with pesto crostini

Name: paprika soup with pesto crostini
Total time: 30 min
Yield: 4
Ingredients: 4 tablespoon olive oil; 2 Red onion; 4 Red pepper; 1 tablespoon thyme; 1 teaspoon dried thyme; 1.2 liter vegetable stock; 1 ciabatta Bread; 1 little pot Pesto; 75 gram Parmesan cheese; 125 milliliters creme fraiche

Ingredients

4 tablespoon olive oil
2 Red onion
4 Red pepper
1 tablespoon thyme
1 teaspoon dried thyme

1.2 liter vegetable stock
1 ciabatta Bread
1 little pot Pesto
75 gram Parmesan cheese
125 milliliters creme fraiche

Directions

Heat the oil and fry the onion. Add the peppers and cook for 5-6 minutes.
Stir in the thyme and pour in the stock. Cook gently for about 10 minutes.
Heat the oven grill.
Brush the bread rolls with the pesto and sprinkle with Parmesan cheese.
Put the bread under the grill until the cheese has melted slightly.
Puree the soup and season with salt and pepper.
Divide the soup over 4 bowls. Spoon 1 tablespoon of crème fraîche and serve with the pestocrostini.