Lightly-thickened soup with almonds and grilled bell peppers

Ingredients

1 l vegetable stock
100 g manufacturing cream
150 g almonds, white
50 g white bread (crust removed)
50 g crème fraîche
15 g Bresc Peperoni marinati
10 g Bresc Grilled bell pepper puree
10 g almond flakes
olive oil
salt and pepper
cresson

Preparation method

Bring the stock, almonds and white bread to the boil, then allow to simmer gently for 15 minutes. Puree and strain the consommé. Add the manufacturing cream and season with the olive oil, salt and pepper. Brown the almond flakes. Mix the crème fraîche with the bell pepper puree. Serve the soup with dollops of bell-pepper cream and Peperoni marinati. Garnish with almond flakes and cresson.