Summary

Ingredients

• 1 shallot (s)
• 0.5 ½ hot peppers, fresh (hot)
• 2 red pepper (s)
• 1 tablespoon tomato paste
• 3 tablespoon olive oil
• 30 cl wine, white, dry
• 1 liter meat broth
• 1 egg white

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Instructions

1. Peel and dice the shallot. Cut open the peppers, remove the seeds and cut into strips. Core the peppers and cut into cubes. Braise the vegetables in the olive oil, stir in the tomato paste, sauté briefly and deglaze with the white wine. Add the meat stock and simmer for about 30 minutes. Pass through a sieve and refrigerate.
2. Degrease the cooled soup.
3. Beat the egg white to a not very stiff snow, mix with the cold soup and slowly bring to the boil, drain through a sieve lined with a cloth.
4. The soup should now be perfectly clear and light red in color. Season to taste with salt and pepper, if you like it spicier, you can add a little cayenne powder.
5. In addition, colored egg stitches look very nice, see separate recipe.