Remove the stems, stalks and seeds from the bell bell pepper and cut the flesh into small cubes.
Fry the finely chopped onion in the melted butter until translucent, add the bell pepper pieces and the garlic and cook gently with the lid closed until the liquid has evaporated.
Sprinkle in salt, chili bell pepper, paprika powder and black pepper, extinguish with white wine, add clear soup and simmer on low heat for 20 min.
Meanwhile, fry the bell pepper pieces in oil and keep warm as a soup garnish.
Remove the soup from the stove, blend with a hand blender and gradually pour in the sweet whipped cream until it has a foamy consistency. Serve with the vegetable garnish.
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