Red point pepper soup with chorizo

Name: red point pepper soup with chorizo
Total time: 25 min
Yield: 4
Ingredients: 2 tablespoons olive oil; 1 onion (small); 2 red pointed pepper; 1 tablespoon mild paprika; 1 teaspoon spicy paprika powder; 2 tablespoons tomato paste; 100 ml Red wine; 600 ml beef broth (from tablet or from pot); 4 paste big red chorizo; 4 tablespoons hüttenkäse; hand fresh basil leaves

Ingredients

2 tablespoons olive oil
1 onion (small)
2 red pointed pepper
1 tablespoon mild paprika
1 teaspoon spicy paprika powder
2 tablespoons tomato paste

100 ml Red wine
600 ml beef broth (from tablet or from pot)
4 paste big red chorizo
4 tablespoons hüttenkäse
Hand fresh basil leaves

Directions

Chop the onion. Cut the peppers into small pieces.
Heat 1.5 tablespoon of olive oil in a soup pan and fry the onion and pepper for 2-3 minutes until softened. Sprinkle the mild and spicy paprika powder and stir in the tomato paste. Bake for 1-2 minutes on a low heat.
Add the wine and stock while stirring and let the soup simmer for 10 minutes.
Meanwhile, fry the chorizo slices in a small frying pan with 0.5 tablespoon of olive oil. Leave the slices on kitchen paper.
Puree the pepper mixture with the hand blender into a nice smoothly tied soup. If necessary, dilute with a dash of extra broth or water.
Serve the paprika soup with a spoon of hüttenkäse in the middle. Put a slice of chorizo on it and spread basil leaves over it.