Paprika Soup with Basil

Rating: 3.00 / 5.00 (2 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Cut the top quarter of half of the parikas (as a lid), remove the seeds, discard the white partitions and leave to cool with the lids closed. Remove the seeds from the remaining peppers, cut them into pieces and steam them with the garlic in warm oil. Reduce the temperature, steam with the lid closed for about 5 min. Add the soup, bring to a boil, reduce the temperature, simmer the soup with the lid closed for about 25 min. Mash peppers with a little soup, pass through a sieve, stir in remaining soup and cream, season, cool. Chill soup with closed lid until ready to take away. Before filling (e.g.

Stir basil into soup before pouring (e.g., into a cooling pitcher ). To serve, fill in the peppers. These can be eaten along with the soup.

Can be prepared: Cook pepeoroni and soup 1/2 day ahead, refrigerate with lid on.

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