Paprika cream with cream cheese and chives

Name: Paprika cream with cream cheese and chives
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3 yellow peppers; 1/2 Stalk leek (leek); 100 g Potatoes; 2 Shallots; 2 Garlic cloves; 1 hazelnut-sized piece of ginger; 2 TABLESPOONS Olive oil; 300 ml Vegetable broth; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g Double cream cream cheese; 1-2 TABLESPOONS Milk; 7-10 Tbsp chive tips and coarse pepper

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

3 yellow peppers
1/2 Stalk leek (leek)
100 g Potatoes
2 Shallots
2 Garlic cloves
1 hazelnut-sized piece of ginger
2 TABLESPOONS Olive oil
300 ml Vegetable broth
7-10 Tbsp Sweet peppers
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g Double cream cream cheese
1-2 TABLESPOONS Milk
7-10 Tbsp chive tips and coarse pepper

Directions

1
Halve, clean, wash and chop the peppers. Clean, wash and cut the leek into thin rings. Peel, wash and chop the potatoes. Peel and finely chop shallots, ginger and garlic.
2
Heat olive oil in a pot. Sauté leek, paprika and potatoes for about 3 minutes. Add shallots, garlic and ginger and steam for another 1-2 minutes. Add vegetable stock and simmer for about 30 minutes.
3
Finely puree the paprika mix with a hand blender and season to taste with paprika powder, salt and pepper. If the puree is too thick, add some milk. Let the puree cool down, then put it in a cool place for about 1 hour.
4
Stir cream cheese and milk until smooth and season with salt. Fill cream into small bowls. Form 4 dumplings from the cream cheese and arrange them on the puree. Garnish with chive tips, coarse pepper and paprika powder.