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
Print Recipe
Pin Recipe Instructions
- 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.
- Turn the goat cheese in a bowl in the basil oil, cover with cling film and leave to marinate overnight.
- The next day, quarter and core the peppers and cut into 2 cm pieces. Peel and roughly chop shallots and garlic.
- 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.
- 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.
- Remove the cheese from the marinade and drain well on kitchen paper.
- 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.
- Divide the soup on 4 plates. Serve 1 goat cheese thaler in each and garnish with a little basil.
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