A Spring Vegetable Soup from Paris

This marvellous creamy vegetable soup stands out from the crowd thanks to the addition of a fresh red pepper, which adds a hint of piquancy to the creamy mixture. Unlike many soups that need to mature for hours for the flavours to develop, this tastes superb within minutes of being made. I do find, however, that allowing the freshly made soup to cool, then reheating it almost immediately, produces a more complex flavour.