Paprika soup with fried scampi

Ingredients for 4 servings:

• 4 scampi, prepared and ready to fry
• 50 ml olive oil
• 1 garlic clove(s), pressed
• some herbs, chopped (e.g. basil, parsley, thyme)
• 50 g butter
• 350 g bell pepper(s), yellow, or half red and half green, cut into small pieces
• 25 g spring onion(s), cut into rings
• 750 ml chicken broth
• 1 garlic clove(s), finely chopped
• ¼ chili pepper(s), finely chopped
• 1 pinch(s) of sugar
• 250 ml whipped cream
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Mix the marinade ingredients together and marinate the scampi for at least an hour. When the soup is ready, quickly fry them in a pan with the marinade oil until pink. For the soup, heat the butter and add the remaining ingredients, except for the heavy cream, and simmer until the peppers are completely soft. Pour in the cream and simmer for about another 10 minutes. Then purée the soup and season with salt, pepper, and sugar. Thread the scampi onto wooden skewers. Ladle the soup into jars and place the skewers over the jars.