Cream of Paprika Soup with Hauberl

Peel and roughly dice the onion and potato, remove the core and also roughly dice the peppers. Roast the onion, stir in the tomato paste, add the potatoes and peppers, add the wine and the soup, season with the paprika powder and cook until soft. Puree everything and pass through a sieve ! Preheat the oven to 180 ° C. Brush the soup cups with a little water or egg, cut out the puff pastry 2 cm larger than the diameter of the cups. Pour the cold soup into the cups (leave at least 5 cm to the edge of the cup). Cover with the puff pastry and bake everything in the oven until the pastry turns golden yellow, the soup automatically becomes hot! Recommended side dish: Cut the leftover puff pastry into strips and bake as a stick!

Tip 2: Serve quickly, you can use any vegetable soup for this, simply replace the amount of peppers with other vegetables. You don't need any additional flour or cream to bind the soup!