Remove the skin from the onion and cut into cubes. Skin and crush the garlic. Rinse the peppers, cut them in half, clean them and cut them into narrow strips. Stir the water with the grained clear soup.
Melt the butter in a saucepan and sauté the onions, garlic and peppers until translucent. Now remove the vegetables and keep warm. Now add the flour to the saucepan, sauté in the fat until well softened and extinguish with half of the clear soup. Add the cheese and stir until smooth. Pour in the remaining clear soup and bring to the boil briefly. Stir in the crème fraîche. Season with salt, paprika and cayenne bell pepper. Finally, fold in the steamed bell bell pepper strips.
Our tip: It is best to use fresh herbs for a particularly good flavor!