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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