John Myers
Yellow – Pepper Soup with Caramelized Walnuts
The perfect yellow – pepper soup with caramelized walnuts recipe with a picture and simple step-by-step instructions.
- 3 piece Orange peppers approx. 650 g
- 1 Onion (approx. 100 g)
- 1 tbsp Butter
- 800 ml Chicken broth (4 teaspoons instant)
- 0,5 tsp Turmeric
- 0,5 tsp Salt
- 0,5 tsp Sugar
- 100 g Cooking cream (½ pack)
- 1 tbsp Sweet soy sauce
- 4 tbsp Herbal crème fraîche
For the walnuts / soup garnish:
- 12 piece Walnuts
- 1 tbsp Butter
- 1 tbsp Sugar
- Clean and wash the peppers, peel and dice with a peeler. Peel onion and chop finely. Heat butter (1 tbsp) in a saucepan and fry the onion and pepper cubes for about 5 minutes / stir-fry. Deglaze with the chicken stock, season with salt (½ teaspoon), sugar (½) and turmeric (½ teaspoon) and cook with the lid open for about 15 minutes. Purée finely with a hand blender and season with cooking cream (100 g), sweet soy sauce (1 tbsp) and herb crème fraîche. Peel and chop the walnuts. Fry in a pan with butter (1 tbsp), sprinkle with sugar (1 tbsp) and let caramelize. Warning: can burn quickly! Degrease on kitchen paper. Use as a decoration for serving or add them all to the soup.
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