Paprika – Green Spelled – Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 small onions
- 2 tablespoons oil
- 80 g reen spelled meal
- 800 ml vegetable stock
- 2 red pepper (s)
- 2 bell pepper (s), green
- 1 bunch parsley
- Salt and pepper, white
- 4 tablespoon whipped cream
Print Recipe
Pin Recipe Instructions
- Peel and dice the onions. Heat the oil in a saucepan and let the onion become translucent in it. Add the green spelled meal and roast for a few minutes while stirring. Deglaze with the broth and simmer covered for 10 minutes on the lowest heat.
- Halve the red peppers lengthways, remove the white separating skins and the seeds. Wash the halves and cut again. Add to the grist and cook for another 10 minutes.
- In the meantime, halve the green peppers, clean, wash and finely dice. After the 10 minutes, add to the soup and cook for another 5 minutes. Remove the red pepper quarters from the pot with a fork. Puree until smooth in a tall container with a hand blender or in a blender. Then put it back in the pot.
- Chop the parsley, add half of it to the soup, season with salt and pepper, put on the plates. Put a tablespoon of cream in the middle and lightly marble. Scatter the rest of the parsley.
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