Peel and remove the core from the apples, the peppers and the peeled and seeded cucumber, cut into small cubes and sauté in butter with the crushed garlic clove. Add the beef broth, boil well and blend in a hand blender. Season with pepper, salt, paprika and sugar, add the whipping cream and bring to the boil repeatedly. Garnish the soup with chopped chives and colorful bell pepper strips and serve hot.
Our tip: Always use fresh chives if possible!
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