Cream of Paprika Soup with Hauberl

5 from 3 votes
Total Time 6 hrs 20 mins
Course Dinner
Cuisine European
Servings 12 people
Calories 37 kcal


  • 3 piece Red peppers
  • 3 piece Peppers yellow
  • 2 piece Onion
  • 10 g Tomato paste
  • 190 g Potato
  • 100 ml White wine
  • 1 liter Vegetable stock
  • 3 roll Puff pastry
  • 10 g Paprika powder


  • 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!


Serving: 100gCalories: 37kcalCarbohydrates: 3.3gProtein: 1.8gFat: 1.2g
Avatar photo

Written by John Myers

Professional Chef with 25 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Peanut Turkey Legs in Forstmeister’s Marinade

Chicken Strips with Mushrooms in Coconut Milk