in Soup Recipes

Paprika soup with noodles à la Didi

updated

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Ingredients for 6 servings:

  • 1.2 kg pepper(s), cut into strips, frozen
  • 1 tbsp tomato paste
  • 4 tsp stock powder
  • 250 ml water
  • 200 ml cream
  • 2 tsp sea salt and pepper, mixed, from the mill
  • 50 g soup noodles

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Thaw the bell peppers, place them in a blender, and puree. Pour the bell pepper puree into a pot and season with bouillon powder, water, cream, salt, and pepper. Let it simmer for about 20 minutes. Strain the mixture through a sieve and puree the vegetables again. Return the pureed vegetables to the broth. Bring the soup back to a boil. Add the soup noodles and simmer for about 10 minutes. Season to taste, arrange on a serving plate, and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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