Paprika cream soup

Name: Paprika cream soup
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 small onion; 30 g Butter or margarine; 1 (100 g) tube of paprika pulp; 2 TABLESPOONS Flour; 1 glass (370 g) Chicken broth; 7-10 Tbsp with chicken meat; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1/2 bunch Parsley; 4 TSP Fresh cream; 7-10 Tbsp wooden skewers

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 small onion
30 g Butter or margarine
1 (100 g) tube of paprika pulp
2 TABLESPOONS Flour
1 glass (370 g) Chicken broth
7-10 Tbsp with chicken meat
7-10 Tbsp Salt
7-10 Tbsp white pepper
1/2 bunch Parsley
4 TSP Fresh cream
7-10 Tbsp wooden skewers

Directions

1
Peel and finely chop the onion. Heat the fat in a saucepan. Sauté diced onion in it. Add paprika paste and flour and sweat. Pour stock through a sieve. Slowly add liquid and 3/4 litre water to the paprika puree and bring to the boil while stirring.
2
Season to taste with salt and pepper. Cut chicken into small pieces and add to the soup. Wash and finely chop the parsley. Pour soup into the plates. Place 1 teaspoon of crème fraîche in the middle of each plate and pull apart with a wooden skewer.
3
Sprinkle with parsley.