Paprika foam soup with shrimps

Ingredients for 4 servings:

• 3 m.-large pepper(s), yellow
• 500 ml chicken stock
• 200 ml soy cream for cooking (alternatively cream)
• 3 m.-sized onion(s)
• 1 garlic clove(s)
• 1 bunch of basil
• rosemary
• pepper
• Salt
• Paprika powder, sweet
• 200 g shrimp

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

delicious bell pepper soup with fresh herbs, garlic and shrimps

Wash the bell peppers and remove the seeds. Peel the onions. Chop the bell peppers and onions and sauté them in a pan with the butter. Deglaze with the chicken stock. Add the garlic, basil, and rosemary and bring to a boil. Simmer over medium heat for about 20 minutes. Puree the soup, preferably with an immersion blender, until smooth. Add the soy cream. Bring to a boil briefly, then season with salt, pepper, and paprika. Whisk the soup again briefly with an immersion blender. Meanwhile, cook the shrimp in salted water until tender, then add them to the foamy soup. Serve immediately. Tips: You can use red bell peppers instead of yellow for a red soup. Replace half of the vegetable stock with white wine.