Paprika soup

Name: paprika soup
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 2 toe garlic; 1 el traditional olive oil; 465 g roasted red peppers in pot; 2 el fresh thyme bag; 400 g tomato cubes look; 380 ml poultry feast pot; 200 ml fresh cream; 6 slice cream butter puff pastry grab 10 slices, freeze; 2 medium sized egg; 1 mespoint paprika

Creamy soup with paprika, thyme, tomatoes and garlic with hats of puff pastry.

Ingredients

Kitchen Stuff

1 blender
6 oven-proof soup bowls

Directions

Slice the garlic. Heat the oil in a (soup) pan and fry the garlic without coloring it.
Drain the pepper. Add to garlic and cook for 3-4 minutes.
Ris the leaves of the thyme, add these together with the tomatoes, fondue and the whipped cream and let it cook gently on low heat for 15 minutes.
Meanwhile, defrost the puff pastry and split the eggs. Keep the yolk (the egg white is not used).
Puree the soup with a hand blender and season with (fresh) ground pepper and salt. Keep the soup warm on low heat.
Preheat the oven to 200 ºC.
Spread the slices of puff pastry thinly on one side with the egg yolk. Spoon the soup into the bowls.
Spread the edge of the bowls thinly with the egg yolk and place the dough slices on top with the smeared side up.
Lightly press the dough, cut away any overhanging dough and fry the dough caps in the oven for about 15 minutes until golden brown and done.
Sprinkle the dough with the paprika powder and serve immediately.