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                                    Bennett
                                
                            Yellow Paprika Soup
Paprika soup with shallot, garlic, white wine, crème fraîche and tabsco.
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                    Ingredients
Directions
- 
                                Clean the peppers and cut into cubes. Make the bouillon tablet and the boiling water broth.
- 
                                Chop the shallot and finely chop the garlic. Heat the oil in a (soup) pan and gently fry the pepper, shallot and garlic for 2 minutes.
- 
                                Pour the wine and the stock in the pan, bring the soup to the boil and then cook on low heat for another 10 minutes.
- 
                                Purée the soup with a hand blender or in a food processor. Season with tabasco and salt.
- 
                                Pour the soup into deep plates. Spoon a full tablespoon of crème fraîche in the middle of each plate. Garnish with cress.
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Nutrition
                                225Calories
                            
                            
                                Sodium19% DV455mg
                            
                            
                                Fat25% DV16g
                            
                            
                                Protein4% DV2g
                            
                            
                                Carbs3% DV8g
                            
                            
                                Fiber24% DV6g
                            
                        
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