Tighter Soup Á La Ed
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 1 chilli pepper (s), red, roughly chopped with seeds
- 4 peppers your choice, coarsely chopped
- 1 large tomato (s), sliced
- 2 onion (s), cut into rings
- 2 clove (s) garlic, finely diced
- 1.3 liters vegetable stock
- 400 ml cream
- 200 g crème fraîche
- 1 tablespoon tomato paste
- 1 tablespoon chives, fresh, chopped
- 0.75 tablespoon ¾ paprika powder, hot pink
- 1 teaspoon curry powder
- 1 teaspoon oregano
- 1 teaspoon sugar
- salt and pepper
- some butter
Print Recipe
Pin Recipe Instructions
- First you clean or wash the vegetables. Then cut the chilli pepper, tomato and peppers into large pieces and the onions into rings. You must finely chop or chop the garlic cloves.
- You have to sear all of this in a saucepan in a little melted butter and season with salt, pepper, paprika powder, curry powder, oregano, chives, the sugar and the tomato paste.
- Now pour everything up with approx. 250 ml of the vegetable stock. Let everything boil briefly and puree until smooth with the hand blender. Now add the remaining vegetable stock, as well as the cream and crème fraiche and cook vigorously for approx. 5 minutes. Stir every now and then. Serve hot.
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