Cream Of Paprika Soup with Walnuts and Rosemary
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 red pepper (s)
- 1 onion (s)
- 2 tablespoon olive oil
- 1 dash vermouth, dry
- 500 ml vegetable stock
- 100 g creme léère
- 4 teaspoon balsamic vinegar, cream
- 50 g walnuts
- 4 sprigs rosemary, fresh
Print Recipe
Pin Recipe Instructions
- Clean, rinse and cut the peppers into pieces. Peel and dice the onions. Heat 1 tablespoon of olive oil in a saucepan. Briefly sauté the onion and bell pepper. Deglaze with wormwood, pour in the broth and cook for 15-20 minutes. Puree everything with a hand blender. Pass the soup through a sieve to remove the residue of the paprika skin, stir in the crème légère and mix. Season with salt and pepper.
- Roughly chop the walnuts and briefly toast them in the pan without fat. Take out of the pan. Heat 1 tablespoon of olive oil in the pan. Fry the rosemary briefly in it and drain on kitchen paper.
- Put the soup in soup bowls, refine with balsamic cream and serve sprinkled with walnuts and rosemary. Serve with baguette.
- P.P. 14 g fat, 12 g carbohydrates, 4 g protein
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