Red pepper soup

Ingredients for Red pepper soup

Instructions for Red pepper soup

To prepare the Red pepper soup recipe, please follow these instructions:

The peppers and the red chili are grilled or burned with gas flame on all sides until the skin is burned. Flip them often. Remove from the oven and cover with silver foil for about 10 minutes. Then the skin fades off the peppers. The cores are also removed. The flaked fruits are cut into smaller pieces.

Chop the groove roughly. Heat oil in large saucepan by medium heat. Add the onion and saute until golden.

Add the peppers, chilli and chicken broth. Cover partially with lid and bring to the boil. Turn down the heat and simmer for 15-20 minutes.

Transfer tamarind with boiling water and let it stand. After approx. 10 minutes are pressed as much as possible by this mixture through a sieve and the remainder is thrown away.

Add tamarind liquid and simmer the soup for an additional 5-10 minutes.

Suppen pureres, possibly. With spell blender.

Heat the soup again and let it boil for 3-4 min. under stirring.

Season with salt and pepper.

Served if required. With 1 tablespoon cream top on top and sprinkle with basil strips.