Summary

Ingredients

• 3 medium bell pepper (s), yellow
• 500 ml poultry stock
• 200 ml soy cream for cooking (alternatively cream)
• 3 medium onion (s)
• 1 clove garlic
• 1 bunch basil
• rosemary
• pepper
• salt
• Paprika powder, noble sweet
• 200 g shrimp

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Instructions

1. Wash the peppers and remove the seeds. Peel the onions. Then cut the peppers and onions into small pieces and sauté them in the pan with the butter. Deglaze with the chicken stock. Add the garlic, basil and rosemary and bring to the boil. Simmer over medium heat for approx. 20 minutes. Puree the soup, preferably with a hand blender, until it is completely creamy. Add the soy cream. Bring to the boil briefly, then season with salt, pepper and paprika powder. Briefly whip the soup again with the hand blender.
2. In the meantime, cook the shrimp in salted water and then add them to the foam soup. Serve immediately.
3. Tips: You can also use red peppers instead of yellow, then you have a red soup.
4. Replace half of the vegetable stock with white wine.