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Red point pepper soup with chorizo
 
 
4 ServingsPTM25 min

Red point pepper soup with chorizo


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Directions

  1. Chop the onion. Cut the peppers into small pieces.
  2. 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.
  3. Add the wine and stock while stirring and let the soup simmer for 10 minutes.
  4. Meanwhile, fry the chorizo ​​slices in a small frying pan with 0.5 tablespoon of olive oil. Leave the slices on kitchen paper.
  5. 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.
  6. 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.

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Nutrition

195Calories
Fat20% DV13g
Protein18% DV9g
Carbs3% DV8g

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