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Matthew Herrold
Paprika soup
Creamy soup with paprika, thyme, tomatoes and garlic with hats of puff pastry.
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Ingredients
Directions
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Slice the garlic. Heat the oil in a (soup) pan and fry the garlic without coloring it.
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Drain the pepper. Add to garlic and cook for 3-4 minutes.
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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.
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Meanwhile, defrost the puff pastry and split the eggs. Keep the yolk (the egg white is not used).
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Puree the soup with a hand blender and season with (fresh) ground pepper and salt. Keep the soup warm on low heat.
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Preheat the oven to 200 ºC.
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Spread the slices of puff pastry thinly on one side with the egg yolk. Spoon the soup into the bowls.
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Spread the edge of the bowls thinly with the egg yolk and place the dough slices on top with the smeared side up.
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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.
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Sprinkle the dough with the paprika powder and serve immediately.
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Nutrition
350Calories
Sodium28% DV670mg
Fat42% DV27g
Protein14% DV7g
Carbs7% DV22g
Fiber12% DV3g
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