Hot Midnight Soup
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 large bell peppers, red
- 1 large vegetable onion (s)
- 1 packet cream cheese, approx. 200 g
- 1 cup whipped cream
- 1 tablespoon tomato paste
- 500 g minced beef
- 2 tablespoon spice mix (gyros)
- 1 tablespoon cayenne pepper, more if desired
- 2 tablespoon flour
- 1 small pepper, red, to taste
- 2 tablespoon olive oil
- 1 tablespoon stock (instant), vegetables or beef
- 1 pinch (s) salt
- 1 pinch (s) pepper
Print Recipe
Pin Recipe Instructions
- Cut the bell pepper into strips, cut the onion and peppers into small pieces. Use hot peppers with or without seeds depending on the degree of heat required.
- Briefly sear the onion, paprika, mince and pepper in the hot oil in a large saucepan. When the onion is translucent and the mince is as good as done, add the tomato paste and simmer for 1 minute until the pulp turns orange. Then dust the flour over it and sweat it for another 1/2 minute. Now pour in water. The amount depends on how much deposit you want afterwards. I usually take about 750 ml. Pour in the cream, stir well so that the flour is distributed and warm.
- When the soup is almost boiling, let the processed cheese melt in it. Keep stirring and season with spices, broth, salt and pepper. Bring to the boil and simmer with the lid on for approx. 20 minutes to 1/2 hour at a low temperature. Then season again to taste and serve or let stand until midnight and reheat if necessary.
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