Summary

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

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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.