John Myers
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Bacon and Cheese Sparrows in Red Pepper Soup
The perfect bacon and cheese sparrows in red pepper soup recipe with a picture and simple step-by-step instructions.
Sparrows
- 300 g Spelled flour type 630
- 3 piece Eggs
- Water
- Salt
- Pepper
- Nutmeg
- 200 g Mountain cheese spicy
- 150 g Onion
- 150 g Diced pork belly
- 150 g Sugar
- Rapeseed oil
Paprika soup
- 1 piece Red peppers
- 400 ml Vegetable stock
- 100 ml Cream 30% fat
- 100 ml Milk
- 4 cl Brandy
- Salt
- Pepper
- 1 tsp Paprika powder
- Rapeseed oil
- Food starch
- 1 piece Clove of garlic
- Peel and dice the onions and roast them in rapeseed oil until they are lightly brown. Add the bacon cubes and a pinch of sugar, then remove from the heat.
- Make a thick dough with the flour with eggs and a little cold water. Cut the mountain cheese into small cubes, mix with the bacon / onions into the dough. Season with a little salt, pepper and nutmeg. Bring a saucepan of salted water to the boil, slide the dough into the water with two spoons and cook the sparrows until they come to the surface.
Paprika soup
- Core the pepper and cut into cubes. Heat rapeseed oil in a saucepan and roast the cubes in it until some roasted aromas develop. Add the paprika powder and chop the garlic and add to it, deglaze with brandy and reduce it briefly. Pour the vegetable stock on top, finely puree the whole thing with a hand blender, adding the milk and cream in combination with a little cornstarch. Season to taste with salt and pepper.
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