Paprika Cream Soup

Rating: 3.00 / 5.00 (2 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Quarter, clean, rinse and dry the peppers. Place side by side, skin side up, on a baking sheet.

Grill on the top rack under the heated broiler for 7 to 10 minutes until the skin is dark brown and blistered.

Peel and finely dice the onions. Melt butter or possibly light butter in a soup pot, sauté the onion cubes in it until translucent. Add the bell pepper pieces and sauté. Fill up with the clear soup and cook for 30 minutes at low temperature with the lid closed.

In the meantime, roast the almond flakes in a frying pan without fat until golden brown. Whip the whipped cream until stiff. Blend the soup with the hand blender. Season with paprika, pepper, salt, horseradish and sugar. Stir half of the whipped cream into the soup. Add the remaining whipped cream and the almond flakes to the soup before serving.

Light bread and a dry white wine go well with the paprika cream soup.

Preparation time: about 45 min Cooking time: half an hour

Related Recipes: