Ajvar Cream Soup with Parmesan Croutons

Summary

Ingredients

• 25 g butter
• 1 small onion (s)
• 250 g minced meat
• 500 ml water
• 4 teaspoon vegetable stock, instant
• 200 g ajvar
• 40 g processed cheese
• 60 g brunch paprika hot peppers
• 1 cube chicken broth
• salt and pepper
• Spice mix (meat seasoning)
• 15 g butter
• 2 tablespoon olive oil
• 4 slices toast
• 25 g parmesan cheese
• salt and pepper

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Instructions

1. Cut the onion into small pieces and sauté in butter. Add the minced meat and let it fry, but without browning the ingredients. Season with pepper, salt and meat seasoning.
2. Add the water and stir in the vegetable stock, briefly bring to the boil. Then stir in ajvar, processed cheese, brunch and bullion. Let simmer for about 30 minutes over low heat, then add seasoning if necessary.
3. In the meantime, prepare the croutons. To do this, heat butter and olive oil over low heat. Toast the toast slices lightly, cut into cubes and then add to the pan. Salt, pepper and mix with grated Parmesan. Melt the parmesan a little while stirring constantly. Sprinkle the still warm croutons over the finished soup and serve.