Paprika Polenta Soup

Ingredients

• 600 g yellow bell peppers (3 yellow bell peppers)
• 500 ml classic vegetable broth
• 50 g corn grits
• 1 sprig rosemary
• 100 g Onions (2 onions)
• 1 clove garlic
• 2 tsp Olive oil
• 50 g sheep cheese (9% fat absolute)
• 2 stems basil
• Salt
• Pepper
• paprika powder (hot rose)

Instructions

1. 1.

   Halve the bell peppers, remove seeds, wash and cut into strips.

2. 2.

   Bring vegetable broth to a boil. Whisk corn grits into the broth with a whisk. Add rosemary sprig and half of the pepper strips, bring back to a boil, then cover and simmer over low heat for about 12 minutes, stirring occasionally.

3. 3.

   Meanwhile peel onions and garlic. Dice the onions and slice the garlic thinly.

4. 4.

   Heat olive oil in a pan. Add remaining pepper strips, onions, and garlic; cover and steam over low heat for about 8 minutes.

5. 5.

   Crush sheep cheese with a fork. Wash basil, shake dry, pluck leaves, and roughly chop large leaves.

6. 6.

   Remove rosemary sprig from the soup. Puree the soup with an immersion blender and season with salt, pepper, and paprika powder. Salt and pepper the steamed pepper strips.

7. 7.

   Serve the soup topped with the steamed pepper strips. Sprinkle with basil leaves and crumbled sheep cheese.