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Creamy bell pepper soup with bay shrimps

Creamy bell pepper soup with bay shrimps

Based on 2 ratings
In app
rakaete

rakaete

Community member

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

Ingredients

2Servings
1
yellow bell peppers
100 g
bay shrimps
1
shallots
¼ tsp
saffron
1 tbsp
rapeseed oil
250 ml
vegetable broth
100 ml
heavy cream
½
red bell pepper
15 g
butter
MetricImperial

Utensils

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

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Nutrition per serving

Cal387
Fat33 g
Protein13 g
Carb10 g
  • Step 1/ 6

    • 1 yellow bell peppers
    • 1 shallots
    • ¼ tsp saffron
    • 1 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

    • 250 ml vegetable broth
    • 100 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

    • 100 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

    • ½ red bell pepper
    • 15 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!

  • Enjoy your meal!

    Creamy bell pepper soup with bay shrimps

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