Mediterranean, vegetarian / Total preparation time: about half an hour.
Clean the peppers, rinse and cut into strips. Peel and chop the shallot and sauté in the butter until translucent. Add the sugar and caramelize. Extinguish the caramelized shallots with the juice of one lemon.
Add the bell bell pepper strips and sauté until soft. Add the carrot juice, mineral water and sour cream and simmer everything together with the lid on for approx.
8 min on low heat. Add the rosemary sprig and cook for 2 min, then remove repeatedly. Mix in the saffron threads and bring the soup to a hearty boil.
Preheat the broiler. Finely mash the soup, season vigorously with salt and freshly ground pepper. Keep warm. Place mozzarella slices on a fireproof plate, drizzle with a little olive oil and let them melt under the broiler in about
Pour the soup into a plate, place the mozzarella slices and basil on top.
Serve with: Italian white bread