Chili – Paprika Cream Soup
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g onion (s), veetable onion, finely diced
- Roughly dice 500 g red pepper (s), red
- 1 clove garlic, cut into thin slices
- 1 pepper (s), red, core, dice (wash your hands)
- 30 g butter
- 1 tablespoon paprika powder, noble sweet
- 125 ml white wine
- 500 ml vegetable stock
- 200 ml sweet cream
- salt
- 1 tablespoon oil
- 0.5 ½ bunch chives
- 4 slices bacon
Print Recipe
Pin Recipe Instructions
- Melt the butter, steam the ingredients until translucent, dust with paprika and deglaze with white wine. Top up the stock and cream, add salt to taste, cover and simmer for 30 minutes. Puree the soup. Fry the bacon until crispy, leave to cool, break into pieces. Cut the chives into rolls. Serve the soup sprinkled with bacon and chives. If you want to thicken the soup, knead 1 tablespoon of butter and 1 tablespoon of flour, add flakes to the hot soup and cook for a few minutes.
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