John Myers
Fiery Paprika Foam
The perfect fiery paprika foam recipe with a picture and simple step-by-step instructions.
- 1 piece Onion
- 1 Bit Chilli red
- 1 Sting Butter
- 400 ml Vegetable broth ….. link see below …..
- 4 tbsp Paprika pulp
- 200 ml Cream
- 4 tbsp Ajvar
- Sweet peppers, smoked
- Salt
- Black pepper from the mill
- Honey
- 1 piece Red pointed peppers
- Rye toast bread
- Butter
- 125 ml Milk
- Espelette pepper
- Peel and finely dice the onion. Heat the vegetable stock. Core the pointed pepper and cut into small cubes. Finely dice the chilli (amount to taste).
- Heat the butter in a saucepan and sauté the onion with the chilli until translucent. Deglaze with the hot vegetable stock, then add the cream, ajvar and paprika pulp and stir everything well. Bring the soup to the boil once and then cover and simmer gently on a low heat for a good 15 minutes.
- Now puree the soup finely and season to taste with salt & pepper & paprika & honey. Add the diced paprika, put the lid on and let it steep a little more.
- In the meantime, heat a little butter in a pan and brown the toast well on both sides, then cut into strips as thick as a finger. Froth the milk.
- Pour the finished soup into a soup cup, pour the milk foam on it and dust it well with the pimento d’Espelette. Serve the toast sticks and now ….. enjoy your meal …..
- Basic recipe for my “grainy vegetable broth”
- Tip 7: …… serve immediately after adding the milk foam, because it collapses very quickly
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