Robust Red Pepper Soup

Ingredients

• 2 red bell peppers
• 1 starchy potato
• 1 Shallot
• 1 Garlic clove
• 1 piece ginger (ca. 2 cm)
• 2 tbsp plant oil
• 1 tsp Paprika powder (sweet)
• 1 tsp curry powder
• 1 sprig rosemary
• 800 ml vegetable broth
• 1 sheet strudel dough (ca. 25 g)
• 60 g chorizo (sliced)
• fat for frying
• 80 ml whipping cream
• Salt
• Cayenne pepper
• 150 ml milk
• a pinch ground ginger

Instructions

1. 1.

   Wash the peppers, halve them, remove seeds and white membranes, and dice. Peel, wash, and cube the potato. Peel the shallot, ginger, and garlic; finely dice them and sauté in hot oil until translucent. Add the vegetable cubes, peppers, curry, and rosemary, stir briefly, then deglaze with broth. Simmer covered for about 20 minutes.

2. 2.

   Let the strudel dough soften for 10 minutes. Lay the chorizo slices on the dough and roll thinly with a rolling pin. Cut into 4 strips or elongated triangles and deep‑fry in fat until golden yellow. Drain on paper towels.

3. 3.

   Remove the rosemary sprig from the soup, add cream, and blend everything finely. Season with salt and cayenne pepper to taste.

4. 4.

   Whisk milk with ginger powder until frothy. Ladle the soup into decorative glasses, top with a swirl of milk foam, and serve with a chorizo slice on top.