- Large Bulgarian pepper - 1 piece (yellow! Or 2 small ones too yellow)
- Large onion - 1 piece (or 2 small)
- Carrot - 1 piece
- Processed cheese - 200 Grams
- Black ground pepper - - To taste
- Olive oil - 3 items. spoons
- Butter - 30 Grams
- Milk - 200 Milliliters
- Coriander - - To taste
Prepare all the ingredients we need. Pepper, greased with olive oil, put in a preheated to 180 degrees oven for 15 minutes. Then pull it out and put into a bowl let it cool. Then remove the peel from the pepper and remove the core with seeds. Pulp the pulp with a blender or crush it, so that the pepper turns into a puree. Onion finely chop, and grate the carrots on a fine grater. In a saucepan pour olive oil and fry until golden color onions and carrots. Then pour 500 ml of water and add the coriander. boil. Cream cheese cut into small cubes. Then add 200 ml of milk to the enamelware, add the cheese there and put on medium heat (do not bring to a boil!). Cook for about 10 minutes, stirring all the time until the cheese completely dissolves. Then in the milk with cheese add the puree of yellow pepper and now bring to a boil. And the last step. Now add the milk mixture to the pan. Once again bring to a boil, season with salt and pepper. Done!
Servings: 3-5