SPICY BELL PEPPER SOUP
1.5 l vegetable stock
5 large red bell peppers
1 small white onion
chili
[or spicy paprika powder]
salt
pepper
1 teaspoon sugar
200 ml cream
4 tablespoons sour cream
[or crème fraîche]
16 shrimp [or fish]
1 medium potato [optional]
_ wash and deseed bell peppers
_ cut into small cubes
_ finely dice onion
_ peel and finely dice potato
[adding potato will make the soup creamier but is not necessary for the taste]
_ heat oil in a large pot
_ sauté onions and bell peppers
_ season with salt and sugar
_ once the bell peppers start to soften add the stock
_ simmer until bell pepper is completely soft
_ puree soup [if you want to get rid of any remaining bell pepper peel pieces pour soup through a fine meshed sieve]
_ mix in cream and pepper
_ season with more salt and sugar if necessary
_ put shrimp on a skewer, season and briefly fry in olive oil
_ serve soup with some sour cream and the shrimp skewers
SCHARFE PAPRIKASUPPE
1,5 l Gemüsebrühe
5 große rote Paprika
1 kleine weiße Zwiebel
Chili
[oder scharfes Paprikapulver]
Salz
Pfeffer
1 Teelöffel Zucker
200 ml Sahne
4 Esslöffel Sauerrahm
[oder Crème fraîche]
16 Garnelen
[oder Fisch]
1 mittelgroße Kartoffel [optional]
