Paprika Soup with Carp

Ingredients

• 500 g bell peppers (red)
• 250 g bell peppers (green)
• 250 g bell peppers (yellow)
• 1 large onion
• 2 Garlic cloves
• 2 tbsp Tomato paste
• 1 l vegetable broth
• 2 tbsp flour
• 4 tbsp clarified butter
• 400 g carp fillet
• 1 tbsp Lemon Juice
• 1 tbsp chopped parsley
• 4 tbsp crème fraîche
• Salt
• Pepper

Instructions

1. 1.

   Wash and clean the bell peppers, halve them, cut stems, seeds and inner skins into 150 g thin strips. Roughly chop the rest.

2. 2.

   Peel the onion and garlic; slice half of the onion into strips and add to the pepper strips. Roughly chop the remaining onion and garlic, then sauté with the chopped pepper pieces in 2 tbsp clarified butter, add tomato paste, stir for 1 minute, pour in vegetable broth and simmer for 30 minutes over medium heat.

3. 3.

   Puree the soup finely and strain through a sieve. Add the vegetable strips and cook in the soup another 5-10 minutes. Meanwhile whisk flour with a little cold water and stir into the boiling soup to thicken. Season with salt and pepper, keep warm.

4. 4.

   Drizzle lemon juice over the carp fillet and pan‑fry it in the remaining clarified butter over medium heat on both sides until cooked; slice the finished fish into rounds.

5. 5.

   Serve the soup in bowls, top with the sliced carp, garnish with crème fraîche and parsley.