Filter
Reset
Sort ByRelevance
Tammy Prescott Heginger
Roasted paprika soup
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the olive oil in a soup pot and fry the shallots with the garlic.
-
Add the chopped roasted peppers and tomatoes and fry them for 3 minutes.
-
Pour in the stock and simmer for 2 minutes.
-
Purée the soup with the hand blender or in a food processor.
-
Add Worcester sauce and Tabasco to taste, let the soup cool down and then put it in the refrigerator to get well cold.
-
Stir in the basil before serving. Serve coarse brown bread.
Blogs that might be interesting
-
20 minLunchpita bread, arugula, lamb's lettuce, cinnamon powder, cumin seed, yogurt, smoked chicken fillet (meat products), fresh fresh mint,pita-envelopes with smoked chicken salad
-
20 minLunchRed onion, traditional olive oil, sugar, Red wine vinegar, salted pecans, Beemster paste old 30 cheese, Frisian rye bread, cup of cress,rye bread with old 30 cheese, caramelized onions and cress
-
15 minLunchcucumber, mango, lime, salmon fillet, paprika, yogurt, flat leaf parsley, lettuce,salad wrap with salmon and mango
-
20 minLunchDutch goat's cheese, egg, milk, whipped cream, creme fraiche, white asparagus, green asparagus, oil, liquid baking product,omelette with green asparagus
Nutrition
105Calories
Sodium0% DV0g
Fat11% DV7g
Protein4% DV2g
Carbs3% DV9g
Fiber0% DV0g
Loved it