Summary

Ingredients

• 1 onion (s)
• 1 clove garlic
• 1 tablespoon olive oil
• 1 large can (s) beans, white
• 150 ml milk
• 600 ml vegetable stock
• salt and pepper
• some lemon juice
• 1 ½ bell pepper (s), red
• 1 clove garlic
• 1 shallot (s)
• 1 teaspoon tomato paste
• Harissa
• olive oil
• 60 g walnuts, chopped
• 2 teaspoons sour cream
• 2 slices toast, (wholemeal toast)
• 0.25 teaspoon ¼ rosemary, dried, or herbs Provence

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Instructions

1. Peel and dice the onion and 1 clove of garlic. Sauté in olive oil. Add the beans, as well as the stock and milk.
2. Cover and simmer for about 15 minutes. Puree and season with salt, pepper and lemon juice.
3. For the paprika cream, place the peppers in the oven under the grill until the skin takes on color. Pull off the skin. Peel and chop the shallot and 1 clove of garlic. Sweat in olive oil. Add 1 teaspoon of tomato paste and some harissa.
4. Put everything in a puree container. Add paprika and puree. Season to taste with salt and pepper. If it is too thick for you, you can add a little olive oil.
5. Toast the bread for the walnut toast. Mix the walnuts with a dash of olive oil, rosemary and sour cream. Spread on the toast and briefly place under the grill. Be careful not to get the toast too dark. Cut into small cubes.
6. Put the soup in the plates, spread the toast cubes on the soup and put small dabs of the paprika cream in the soup.