Paprika essence

Ingredients for 4 servings:

• 1 shallot(s)
• ½ Pepper, fresh (hot)
• 2 bell peppers, red
• 1 tbsp tomato paste
• 3 tbsp olive oil
• 30 cl wine, white, dry
• 1 liter meat broth
• 1 egg white

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Peel and dice the shallot. Slice the chili peppers, remove the seeds, and cut into strips. Deseed and dice the bell peppers. Sauté the vegetables in olive oil, stir in the tomato paste, sauté briefly, and deglaze with the white wine. Add the meat broth and simmer for about 30 minutes. Strain through a sieve and chill. Skim the cooled soup. Whisk the egg whites until stiff peaks form, mix with the cold soup, and slowly bring to a boil. Strain through a sieve lined with a cloth. The soup should now be completely clear and bright red. Season with salt and pepper; if you like it spicier, add a little cayenne pepper. A colorful egg custard goes very well with this; see a separate recipe.