John Myers
Contents
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Ingredients
For the meat broth:
- 1 Bd Soup greens fresh
- 2 Pc. Garlic cloves
- 2 Pc. Onions
- 500 g Beef soup meat
- 1 Pc. Bay leaf
- 2 Pc. Cloves
- 1 tsp Peppercorns
For the pepper soup:
- 1 Pc. Shallot
- 1 Pc. Hot peppers
- 2 Pc. Red pepper
- 1 tbsp Tomato paste
- 3 tbsp Olive oil
- 30 cl White wine dry
- 1 l Meatsoup
- 1 Pc. Egg Whites
- 2 Pc. Mini peppers
Instructions
The broth:
- Clean the soup greens, if necessary peel, wash and roughly cut into pieces and peel the garlic.
- Wash the onions, pat dry, cut in half and roast in a large saucepan without any fat on the cut surfaces. Remove.
- Wash the meat, put it in the saucepan and cover with 1 ½ l of water. Add 1 teaspoon of salt. Bring the meat stock to the boil, remove any foam that may appear with a skimmer.
- Add the bay leaves, cloves, peppercorns, soup greens, garlic and onions.
- Simmer the broth over a medium heat for at least 1 ½ hours. (The longer the better.)
- Pour the stock through a sieve with cheesecloth or tea towel, squeeze out the vegetables well, then bring to the boil again.
- Season the meat stock with salt, pepper and a little sugar.
The paprika soup:
- Peel and dice the shallot. Cut open the peppers, remove the seeds and cut into strips. Core the peppers and cut into cubes.
- Sauté the vegetables in the olive oil, stir in the tomato paste, sauté briefly and deglaze with the white wine.
- Add the meat stock and simmer for 30 minutes.
- Pass through a sieve and refrigerate. Possibly degrease the cooled soup.
- Beat the egg white to a not very stiff snow, mix with the cold soup and slowly bring to the boil.
- Drain through a sieve lined with a cloth. The soup should now be perfectly clear and light red in color.
- Season with salt and pepper, if you like it spicier, you can add some cayenne pepper to me.
- To serve, cut the mini peppers into wafer-thin rings and place some in the plate or cup, then top up with the hot soup.
- Serve with fresh white bread.
Nutrition
Serving: 100gCalories: 76kcalCarbohydrates: 0.4gProtein: 6gFat: 4.4g
