John Myers
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Soup: Paprika Soup with Turkey Skewers
The perfect soup: paprika soup with turkey skewers recipe with a picture and simple step-by-step instructions.
Soup
- 3 Peppers yellow
- 1 piece Fresh ginger
- 2 Garlic cloves
- 1 Onion red
- 2 tbsp Virgin olive oil
- 1 Red chilli pepper
- 150 ml Unsweetened coconut milk
- 500 ml Vegetable broth
- Salt and pepper
Turkey skewers for one person
- 2 Rosemary sprigs
- 150 g Turkey breast
- 1 tsp Sweet paprika
- 2 tbsp Virgin olive oil
- Salt and pepper
For the skewers
- Remove tendons from the turkey breast, rinse under cold water and cut into bite-sized pieces. Mix the paprika and olive oil, season with salt and pepper and marinate the turkey pieces in it. Wash the rosemary sprigs under running water and let them drain.
For the soup
- Halve the paprika, remove the seeds and dividers and peel off the skin. I place the halves on the top rail in the oven preheated to 200 ° C until the skin blisters. Then I take it out of the oven and cover it with wet kitchen paper and let it cool down and then peel it off.
- Peel the ginger, garlic and onions, dice very small and fry lightly in the oil. Cut the chilli peppers lengthways, remove the seeds and the dividing walls, cut into thin rings and fry with them. Add the peeled peppers cut into pieces, deglaze with the stock and coconut milk, bring to the boil and simmer gently for 10 minutes.
- In the meantime, place the turkey pieces on the rosemary sprigs and sear them on all sides and stew covered for about 10-15 minutes at a medium temperature.
- Season the soup with salt, pepper and paprika and place on a plate / soup bowl with the skewers. Drizzle with the fried potato and serve.
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