John Myers
Yellow Pepper and Raspberry Vinegar Soup
The perfect yellow pepper and raspberry vinegar soup recipe with a picture and simple step-by-step instructions.
- For the raspberry vinegar jelly:
- 400 g Raspberries
- 1 El Raspberry vinegar
- 1 sheet Gelatin or agar agar powder 1 tablespoon
- For the soup:
- 1 pinch Salt
- 2 Yellow pepper
- 3 Garlic cloves diced
- 6 Diced shallots
- Half a cinnamon stick
- 2 El Thyme leaves
- 1 Bay leaf
- 200 Ml White wine as an alternative to apple juice
- 200 Ml Vegetable broth
- 200 Ml Cream 30% fat
- 1 pinch Saffron spice
- For the raspberry vinegar jelly: Puree the raspberries, then warm them up, dissolve the gelatine in them, add the raspberry vinegar and the salt and distribute them in the glasses and let them set in a cool place.
- For the soup: dice shallots and garlic, and sauté.
- Add the pitted diced peppers, spices and herbs and sauté as well.
- Deglaze with the wine. (Or, if children are eating, apple juice.) Bring it to half the boil and pour the vegetable stock, season to taste and simmer for 10 minutes.
- Remove the cinnamon stick and bay leaf and mix the soup finely.
- Pour the soup onto the raspberry jelly in the glasses. Serve.
- If you want, you can serve this soup with guinea fowl.
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