For the rosemary-potato-paprika cream soup, peel the potatoes. Wash the peppers and cut everything into cubes. Heat a little oil in a saucepan, add the peppers and potatoes and fry.
Add 1 small onion peel, pour broth and cook until potatoes are soft, stirring often. Finally, wash a sprig of rosemary and cook.
Allow to cool and puree with a hand blender. Add whipped cream and bring to the boil briefly. Season to taste with salt and pepper.
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