John Myers
Paprika Foam Soup with Parmesan
The perfect paprika foam soup with parmesan recipe with a picture and simple step-by-step instructions.
- 2 Red peppers
- 1 Shallot
- 1 branch Rosemary
- 1 Chilli pepper
- 2 tbsp Extra virgin olive oil
- 400 ml Veal stock
- 200 ml Cream
- 100 ml White wine dry
- 100 g Grated Parmesan
- 1 tsp Honey liquid
- Salt and pepper
- Clean the peppers, remove the dividers and seeds and wash. Also clean the chilli and cut into strips. Finely dice shallot. Dice paprika.
- Heat the oil in a saucepan and stir-fry the shallot, paprika and chilli for about 8 minutes. Deglaze with the wine and let it boil down slightly. Now pour in the broth and cream and cook everything for 10 minutes on a low heat until soft. Stir in the cream and puree the soup finely.
- Season to taste with salt and pepper. Bring to the boil again and remove from the stove again. Now stir in the Parmesan and finish off with honey. Keep soup warm.
- Wash the rosemary, dry it and chop the needles very finely. Just before serving, froth the soup again with the hand blender. Place on a plate, decorate with cream and sprinkle with rosemary. Serve with a breadstick stick.
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