Yellow Pepper Soup with Goat Cheese

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 12 hrs 30 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

  • 2 stems basil and something for decoration
  • 0.5 teaspoon ½ fennel seeds
  • 5 tablespoon olive oil
  • Salt and pepper, whiter
  • 4 cheeses, young goat cheese thalers 0 g each
  • 1 ¼ kg bell pepper (s), yellow
  • 100 g shallot (s)
  • 2 cloves garlic
  • 200 ml wine, white, dry
  • 800 ml vegetable stock
  • 200 ml whipped cream
  • sugar
  • 1 egg (s)
  • 75 g breadcrumbs, fine
Yellow Pepper Soup with Goat Cheese
Yellow Pepper Soup with Goat Cheese

Instructions

  1. The day before, pluck the basil leaves and cut into fine strips. Coarsely crush the fennel seeds in a mortar. Mix the basil and fennel seeds with 2 tablespoons of olive oil, salt and pepper.
  2. Turn the goat cheese in a bowl in the basil oil, cover with cling film and leave to marinate overnight.
  3. The next day, quarter and core the peppers and cut into 2 cm pieces. Peel and roughly chop shallots and garlic.
  4. Heat 2 tablespoons of olive oil in a saucepan. Sauté paprika, shallots, garlic in it over medium heat for 4-5 minutes until translucent, deglaze with wine and reduce by half. Pour in the vegetable stock, simmer gently for 35 minutes over a medium heat, do not put the lid on completely.
  5. Finely puree the soup in the pot with a cutting stick and pour through a not too fine sieve into another pot. Pour in the cream and bring to the boil briefly. Season with salt, pepper and a pinch of sugar, keep warm.
  6. Remove the cheese from the marinade and drain well on kitchen paper.
  7. Whisk the egg in a bowl. Turn goat cheese one after the other first in egg, then in breadcrumbs. Repeat the process, lightly pressing the breading on. Heat the rest of the olive oil in a pan. Fry the goat cheese thalers on both sides over medium heat until golden brown.
  8. Divide the soup on 4 plates. Serve 1 goat cheese thaler in each and garnish with a little basil.

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