Creamy bell pepper soup with bay shrimps

Based on 2 ratings

rakaete

Community Member

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Difficulty

Medium 👍
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
yellow bell peppers
200 g bay shrimps
shallots
½ tsp saffron
2 tbsp rapeseed oil
500 ml vegetable broth
200 ml heavy cream
red bell pepper
30 g butter
Metric
Imperial

Utensils

  • cooking spoon
  • cutting board
  • knife
  • large pot
  • immersion blender
  • fine sieve
  • small pot
  • frying pan
  • vegetable peeler
  • ladle

Nutrition per serving

Cal
387
Protein
13 g
Fat
33 g
Carb
10 g
  • Step 1/6

    • yellow bell peppers
    • shallots
    • ½ tsp saffron
    • 2 tbsp rapeseed oil
    • cooking spoon
    • cutting board
    • knife
    • large pot

    Dice the yellow bell peppers and shallots. Sauté together with the saffron threads in rapeseed oil for approx. 3 – 4 min.

  • Step 2/6

    • 500 ml vegetable broth
    • 200 ml heavy cream

    Deglaze frying pan with vegetable broth and heavy cream, then bring to a boil and simmer for approx. 10 min. on low heat.

  • Step 3/6

    • immersion blender
    • fine sieve

    Purée the bell pepper soup with an immersion blender. Pour through a fine sieve to remove the bell pepper skin.

  • Step 4/6

    • 200 g bay shrimps
    • small pot

    Place bay shrimps in a small pot and cover with a small amount of the soup. Warm through on lowest heat.

  • Step 5/6

    • red bell pepper
    • 30 g butter
    • frying pan
    • vegetable peeler

    Wash the red bell pepper, remove the skin with a vegetable peeler, and slice into very fine strips. Sauté the strips in butter and keep warm.

  • Step 6/6

    • ladle

    Bring the yellow bell pepper soup to a boil again. Remove from heat, then purée again it begins to foam. Distribute between preheated plates. Spoon the bay shrimps in the center of each plate, then garnish with the red pepper strips. Enjoy!