A delicious bell pepper soup with a creamy twist. A splash of white wine and a spoonful of Heks’n cheese gives this soup extra depth and spice. Ideal as an appetizer or light meal.
Servings: 8
Calories: 95kcal
Cost: €12
Ingredients
- 2 cloves garlic
- 2 onions
- 5 red peppers (diced)
- 2 l chicken stock
- 1 bouquet garni (bay leaf, thyme, parsley)
- 100 ml wine (white)
- 2 tsp paprika
- 1 tbsp Heks’nkaas (to taste 1 to 2)
- 2 tbsp butter (or olive oil)
- Pepper (to taste)
- salt (to taste)
- 1 mp Chili flakes
Instructions
Preparation
- Gather all ingredients and supplies.
- Chop the onion and crush the garlic.
- Dice the peppers.
Preparation
- Sauté the onions and garlic glazed in the olive oil or butter (5 min).
- Add the diced bell bell pepper and sauté for 5 minutes.
- Deglaze with the white wine and reduce briefly.
- Add the chicken broth and spice bouillon. Bring to a boil and simmer until the bell bell pepper is soft (20-25 min).
Finish
- Remove the spice envelope and blend the soup until smooth.
- Season with paprika, salt and pepper, chili flakes if desired
- Just before serving, stir 1-2 tbsp of Heks’n cheese into the soup for a creamy touch.
- Serve. Tasty
Nutrition Facts
Serving: 250ml | Calories: 95kcal
Notes/Variants
- Prefer lighter? Replace the Heks’n cheese with a dash of cream or yogurt (but don’t cook with it). Or add no cheese or cream at all. You can do that, too.
- For extra spice: finish with chili flakes or a pinch of cayenne.
- Nice finishing touch: croutons or a spoonful of extra Heks’n cheese in the plate. Or for the kids and big kids 😉 balls!
deze soep gemaakt, uitgeprobeerd en was heerlijk!