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Erin Ok
Red point pepper soup with chorizo
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Ingredients
Directions
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Chop the onion. Cut the peppers into small pieces.
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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.
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Add the wine and stock while stirring and let the soup simmer for 10 minutes.
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Meanwhile, fry the chorizo slices in a small frying pan with 0.5 tablespoon of olive oil. Leave the slices on kitchen paper.
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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.
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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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