Paprika Chili Cream Soup




Rating: 3.06 / 5.00 (31 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:








Instructions:

For the paprika-chili cream soup, dice the onion and bell bell pepper and sauté in a little oil.

Wash the chili pepper, remove the seeds, cut into small pieces and add to the pot and fry very briefly. Add chicken soup and cook for about 20 minutes.

Puree the soup with a hand blender and pour through a fine-mesh sieve.

Before serving, bring the paprika-chili cream soup to the boil again and refine with whipped cream.

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