Red Pepper Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 bell pepper (s), red, diced
- 1 small chilli pepper (s), pitted, chopped into small pieces
- 1 ginger, fresh, approx. 5 cm, peeled and cut into small cubes
- 1 medium onion (s), finely chopped
- 125 ml wine, white, dry
- 65 ml vermouth, dry
- 1 liter chicken broth or beef soup
- 250 ml whipped cream
- 2 tablespoon butter
- Salt and pepper, from the mill
Print Recipe
Pin Recipe Instructions
- Heat the butter and sweat the onion in it (it shouldn`t turn brown!). Add the diced paprika, chilli and ginger, toss briefly, pour in the white wine and vermouth and let it boil down a little. Pour in the soup and cook the peppers until soft.
- Then puree the soup and strain it through a sieve!
- Stir in the whipped cream, briefly heat the soup, season with salt and pepper.
- Serve the soup with caraway and / or sesame sticks!
- The red color of the soup is determined by the amount of whipped cream - the less cream, the nicer the red of the soup! My soup was prepared with about 250 ml!
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