serves 2

olive oil
2 yellow peppers
3 medium potatoes
2 large pieces of grilled red pepper (jarred, or homemade)
4-500 ml water
salt
1/2 tsp Pimentón de la Vera (smoked, hot paprika)
1-200 ml single cream

handful of arugula
2 salsiccia sausages (or other spicy sausage), sliced

Cut the peppers, potatoes and the grilled pepper into smaller pieces. Fry the yellow pepper in olive oil for a few minutes until slightly softened. Add the potatoes, the grilled pepper, and enough water to just cover. Boil until the potato is soft, then blend the soup. I prefer an immersion blender but you can definitely use a regular one, or a food processor.

Add the cream, and season with salt and the hot, smoky paprika.

Fry the salsiccia slices until crispy, and add the arugula for a moment so it wilts. Serve the soup topped with sausage slices and arugula.