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Soup: Tomato and Pepper Cream with Creme Fráiche

5 from 4 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 36 kcal

Ingredients
 

Tomato and pepper cream

  • 125 g Fresh onion
  • 100 g Yellow pepper
  • 1 tsp Caraway seeds
  • 2 tbsp Pickled tomato oil
  • 300 ml Vegetable broth
  • 800 g Canned tomatoes
  • 2 Eggs
  • 2 tbsp Sweet and sour spring roll sauce
  • 5 Pickled tomatoes
  • Colorful pepper
  • Sea salt from the mill
  • Dried celery leaves
  • Dried basil
  • Chili powder
  • Ground ginger

Topping

  • 100 g Creme fraiche Cheese

Instructions
 

preparation

  • Peel and dice the onion ... Wash, clean and roughly dice the bell pepper ... Mix the eggs with sea salt, pepper and clili powder ... Chop the pickled tomatoes

Cook

  • Put the oil with a little pepper and caraway seeds in a saucepan and marinate the onion pieces in it for about 5 minutes ... Add the paprika pieces, sear for about 5 minutes and deglaze with the vegetable stock and simmer for about 10 minutes ... Add the canned tomatoes with juice and let simmer for another 5 minutes ... puree and bind with squid and seasoned egg (remove from stove) ... season with spring roll sauce, tomato pieces, pepper, chilli powder, celery leaves, balilkum and ginger (can be reheated)

Serve

  • Put 2-3 soup ladles of tomato and paprika cream on a deep plate and serve with 25 grams of Creme Fráiche

Nutrition

Serving: 100gCalories: 36kcalCarbohydrates: 2.1gProtein: 0.9gFat: 2.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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