White bean cream soup with walnut toast cubes and paprika cream

Ingredients for 4 servings:

• 1 onion(s)
• 1 garlic clove(s)
• 1 tbsp olive oil
• 1 gr. can/n beans, white
• 150 ml milk
• 600 ml vegetable stock
• salt and pepper
• some lemon juice
• 1 ½ bell pepper(s), red
• 1 garlic clove(s)
• 1 shallot(s)
• 1 tsp tomato paste
• n. B. Harissa
• olive oil
• 60 g walnuts, chopped
• 2 tsp sour cream
• 2 slices of toast (wholemeal toast)
• ¼ tsp dried rosemary or herbs de Provence

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

Peel and dice the onion and 1 clove of garlic. Sauté in olive oil. Add the beans, stock, and milk. Cover and simmer for about 15 minutes. Puree and season with salt, pepper, and lemon juice. For the paprika cream, place the peppers under the broiler in the oven until the skins begin to brown. Peel off the skin. Peel and chop the shallot and 1 clove of garlic. Sauté in olive oil. Add 1 teaspoon of tomato paste and a little harissa. Place everything in a blender. Add the paprika and puree. Season with salt and pepper. If it’s too thick, you can add a little olive oil. For the walnut toast, toast the bread. Mix the walnuts with a dash of olive oil, rosemary, and sour cream. Spread on the toast and briefly broil. Be careful not to overcook the toast. Cut into small cubes. Ladle the soup into bowls, scatter the toast cubes over the soup, and drop small dollops of the paprika cream into the soup.