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A soup plate of pepper soup
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Pepper soup with Heks’nkaas

Automatically translated from Dutch using AI.

A delicious pepper soup with a creamy twist. A splash of white wine and a spoonful of Heks’nkaas give this soup extra depth and punch. Ideal as a starter or a light meal.

Total time
1 h
Ingredients
12

NL

0

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 (1 to 2, to taste)
  • 2 tbsp butter (or olive oil)
  • pepper (to taste)
  • salt (to taste)
  • 1 knife tip chilli flakes

Steps

Preparation

  1. Gather all the ingredients and equipment.
  2. Chop the onion and crush the garlic.
  3. Dice the peppers.

Cooking

  1. Sweat the onions and garlic in olive oil or butter until translucent (5 min).
  2. Add the diced peppers and fry for 5 minutes.
  3. Deglaze with the white wine and reduce briefly.
  4. Add the chicken stock and bouquet garni. Bring to the boil and simmer until the peppers are soft (20–25 min).Vegetables in tomato soup with a hand blender in the pot.

Finishing

  1. Remove the bouquet garni and blend the soup until smooth.
  2. Season with paprika, pepper and salt, and chilli flakes if desired.
  1. Just before serving, stir 1–2 tbsp Heks’nkaas into the soup for a creamy touch.Tub of herb cream cheese above a pan of tomato soup.
  2. Serve. Enjoy!Bowl of smooth tomato soup with a spoon beside it.

Notes / Variations Prefer something lighter? Replace the Heks’nkaas with a splash of cream or yoghurt (but do not boil it). Or leave out the cheese and cream altogether. That works too. For extra heat: finish with chilli flakes or a pinch of cayenne. Nice finishing touches: croutons or an extra spoonful of Heks’nkaas in the bowl. Or, for children and grown-up children ;-) little meatballs! All soups [wpupg-grid id="soepen"]