Tri-colored Vegetable Soup with Prawns

5 from 2 votes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 117 kcal


  • 0,5 Pc. Shallot
  • 400 g Red peppers
  • 1 tbsp Olive oil
  • 1 branch Thyme
  • 1 branch Rosemary
  • 1 pinch Sugar
  • 400 ml Poultry broth
  • 200 ml Cream
  • Salt pepper


  • Finely dice the shallot and sauté with olive oil, add 1 sprig of thyme and rosemary each, sprinkle with a pinch of sugar. Let the sugar caramelize, pour 400 ml of poultry stock and simmer for 10 minutes. Puree the contents of the pot very finely with a hand blender and then pass through a sieve. Refine the soup with 200 ml of cream, bring to the boil and season with salt and pepper. Set the consistency with the boiled, squeezed potato.
  • The same ingredients and preparation apply to green and yellow peppers.
  • Fill red, green and yellow pepper soups into three measuring cups and pour the liquids into them over a large deep plate. With a wooden skewer, imaginative patterns can be drawn on the surface. Put the chilli threads in the middle of the plate. Skewer smoked prawns on lemongrass, brush with garlic oil and heat in the oven to 80 ° for approx. 10 minutes. Then serve the skewers with the paprika cream soup. Homemade baguette bread (with red, green, yellow pepper pieces) can be served with it.


Serving: 100gCalories: 117kcalCarbohydrates: 2.5gProtein: 3.1gFat: 10.6g
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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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