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.
Related Recipes:
Soppi Mondongo, Tripe SoupCarefully rinse the pig’s trotter under running water. Bring to the boil with water. Skim off the foam...
Bell Pepper Salad with Warm Chili Cheese Porcini MushroomsFor the bell pepper salad with chili cheese porcini mushrooms, first clean the porcini mushrooms with a...
Chili Yogurt Chicken with Tomato Bell Pepper SalsaFor the chili yogurt chicken, the day before, put all the marinade ingredients in a food processor and blend...
Paprika RiceFor the bell pepper rice, peel and dice the onion. Wash bell bell pepper, remove core and cut into strips or...
Stuffed Fried Chicken with Video TutorialFor the stuffed roast chicken, first wash the chicken and pat dry. Melt the butter in a pan and fry the...
Chicken Breasts in Paprika-Sucucu RagoutRinse the chicken breasts under cold water and pat dry. Then season with salt, fresh ground colored pepper...
Wrapped Chicken Breast From the SteamerFor the Steamed Wrapped Chicken Breast, wash the chicken breast, pat dry, remove any tendons and cut a...
Pollock Fillet in Paprika Coconut SauceCut the fish into large cubes and sprinkle with juice of one lemon, refrigerate. Cut the bell pepper into...
Celery Soup with BaconFor the celery soup with bacon, clean and wash celery. Peel and wash potato and cut both into small pieces...
Waffles with Chili Con Carne and ChocolateFor the waffles with chili con carne and chocolate, first make the waffle batter. For the sweet & salty...