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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
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Clean the peppers and cut into cubes. Make the bouillon tablet and the boiling water broth.
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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.
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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.
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Purée the soup with a hand blender or in a food processor. Season with tabasco and salt.
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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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