Yellow Capsicum Low-Fat Cream Soup

• 3 yellow peppers
• 1 brown shallot
• 2 tablespoons olive oil
• 1 teaspoon thyme
• fresh ground pepper
• 1 garlic clove
• 1 liter vegetable stock
• 1 egg yolk
• 2 tablespoons light cream

1. Clean capsicums; dice.
2. Clean and chop shallot.
3. Mince garlic.
4. Soften capsicum and onion with thyme, pepper, garlic in hot oil on medium heat (circa 15 mins, covered).
5. Run capsicum mixture through a passe-vite (or alternatively use blender) and add stock.
6. Chill until used.
7. Reheat soup.
8. Stir yolk with cream and stir through soup; do not allow to come to a boil!
9. Serve immediately.

yellow peppers, brown shallot, olive oil, thyme, fresh ground pepper, garlic, vegetable stock, egg yolk, light cream

Taken from www.food.com/recipe/yellow-capsicum-low-fat-cream-soup-249821 (may not work)