Cream Of Paprika Soup with Rocket Topping
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 large red peppers, cut into small pieces
- 1 medium onion (s), finely diced
- 1 clove garlic, finely chopped
- 1 teaspoon paprika powder, noble sweet
- 1 teaspoon paprika powder, hot pink
- 500 ml vegetable stock
- 1 shot vermouth (Noilly Prat) or sherry
- 1 cup crème fraîche
- 50 g rocket, cut into bite-sized pieces
- salt and pepper
- Cayenne pepper
Print Recipe
Pin Recipe Instructions
- Sweat the onion in olive oil in a saucepan and add the garlic. Add paprika powder and stir briefly. Deglaze with Noilly Prat. Add the pepper pieces and broth. Let simmer for about 10-15 minutes, when the pepper pieces are soft, puree finely and smoothly with the blender. Stir in half of the crème fraîche. Season to taste with the spices.
- Arrange the soup in plates and serve with a small handful of rocket in the middle and a dollop of creme fraîche on top.
- Baguette goes well with it.
- The recipe is enough for 2 people as a main meal or for 4 people as a soup.
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