Paprika soup with Almonta skewers

Ingredients

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

Also:

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

Preparation:

• 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

 

 

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