in Soup Recipes

Cream soup "Paprikosa"

updated

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Ingredients for 2 servings:

  • 2 red peppers, cut into pieces
  • 1 stalk leek, white part only, in rings
  • 1 garlic clove(s), crushed
  • 1 tbsp tomato paste
  • 1 tbsp soy sauce
  • 150 g apricot(s), from the can, in wedges
  • 4 tbsp apricot juice
  • 250 ml vegetable stock
  • 50 ml white wine
  • 100 ml cream
  • pepper
  • coriander
  • cardamom
  • curry
  • Cinnamon
  • Ginger
  • cumin
  • 2 tbsp natural yogurt
  • some oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 27 minutes

Sauté the leeks and bell peppers in a little oil. Add the garlic. Stir in the tomato paste and soy sauce. Top up with broth, then simmer gently for about 10 minutes. Add the apricots, juice, and wine, and bring back to a boil. Pour in the cream and season the soup with spices. Purée everything with a hand blender and serve garnished with 1 tablespoon of yogurt.

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Written by John Myers

Professional Chef with 29 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.

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