Paprika soup with Almonta skewers


For the Skewers:

  • 3,5 oz (100g) wheat
  • 5,0 fl oz (150ml) milk
  • 1 egg
  • salt, pepper
  • 1,5 tbsp. oil for baking

For the soup:

  • 1,76 oz (50g) spring onions
  • 1 clove of garlic
  • 21,16 oz yellow paprika
  • 1 tbsp. oil
  • 21,97 fl oz (650 ml) vegetable broth
  • 3,38 fl oz (100ml) cream
  • salt, pepper


5,29 oz (150g) cream fine herbs. We recommend 1 keg Almonta Fine Herbs.


  • For the pancakes mix the wheat flour, milk and the egg. Season it with salt and pepper. Let the dough rise for 15 minutes and then bake 6 pancakes in a pan with oil. Let the pancakes cool down.
  • Spread the pancakes with Almonta Fine Herbs and furl the pancakes, then put it in a cling film and keep it cold.
  • Since that clean the spring onion for the soup. Place the green part to the side you need it later. Peel the garlic clove and cut them in fine dices.
  • Clean the yellow paprika and cut them in two halves.
  • Heat oil in a pot and give the onions and the garlic in it. Add the yellow paprika. Deglazing it now and let it simmer with low heat for 20 minutes.
  • Then the soup can make into puree. Add the cream an season it. Then keep it warm.
  • Cut the pancakes into 1 cm wide stripes und put them to the wooden skewers. Now dress the menu and finish it with the green part of the onions.
  • Preparation time: 45 minutes
  • Difficulty: easy

Nutrition facts (per serving):

  • calories: 1655 kJ/395 kcal
  • proteins: 11g
  • fat: 25g
  • carbohydrates: 32g