Summary

Ingredients

For the soup: (yellow pepper cream)

• 1 ½ bell pepper (s), yellow
• 0.5 ½ onion (s)
• 1 tablespoon butter
• 0.25 liter ¼ vegetable stock
• 0.1 liter whipped cream (whipped cream)
• salt
• 1 piece (s) ginger root

For the soup: (red pepper cream)

• 1 ½ bell pepper (s), red
• 0.5 ½ onion (s)
• 1 tablespoon butter
• 0.25 liter ¼ vegetable stock
• 0.1 liter whipped cream (whipped cream)
• salt
• 1 piece (s) ginger root

For the set:

• 1 packet puff pastry
• 1 handful grains your choice
• some whipped cream (whipped cream), whipped

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Instructions

1. Set:
2. Pour the whipped cream into a piping bag. Squirt rosettes onto a firm surface and place in the freezer.
3. Cut the puff pastry into strips approx. 2 cm wide and twist in, place on a baking sheet lined with baking paper and brush with the beaten egg. Sprinkle with poppy seeds, sesame seeds, pumpkin seeds, Bake light with convection, 180 degrees.
4. Soups:
5. Prepare the two soups separately.
6. Wash, core and cut the peppers. Finely chop the onion and finely grate the ginger root. Sweat the onion in butter until translucent. Add the diced paprika, pour in the vegetable stock and whipped cream and cook until soft.
7. Puree the soup with the hand blender, add the ginger and season. Possibly bind with starch if the soup is too runny.
8. Serving:
9. Put the soups in a pouring cup and pour them into soup plates at the same time. Serve with puff pastry sticks and whipped cream rosettes.