Paprika Walnut Soup

Name: Paprika Walnut Soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 red peppers; 1 Onion; 1 Garlic clove; 2 discs Boxed Wheat Bread; 2 TABLESPOONS Walnut and pistachio kernels; 3 TSP Rapeseed oil; 7-10 Tbsp Salt; 1 TABLESPOON Sweet peppers; 600 ml Vegetable broth (instant); 200 ml low-fat milk; 1 TEASPOON Butter; 7-10 Tbsp Pepper; 50 g Common wheat semolina; 1 egg (size S); 7-10 Tbsp grated nutmeg

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

4 red peppers
1 Onion
1 Garlic clove
2 discs Boxed Wheat Bread
2 TABLESPOONS Walnut and pistachio kernels
3 TSP Rapeseed oil
7-10 Tbsp Salt
1 TABLESPOON Sweet peppers
600 ml Vegetable broth (instant)
200 ml low-fat milk
1 TEASPOON Butter
7-10 Tbsp Pepper
50 g Common wheat semolina
1 egg (size S)
7-10 Tbsp grated nutmeg

Directions

1
Clean, wash and cut the peppers into pieces. Peel onion and garlic and chop finely. Roughly dice the bread. Coarsely chop nuts and pistachios. Sauté paprika, onion and garlic in 2 teaspoons of hot oil, season with salt and paprika.
2
Add 2/3 of the nuts and 2 tablespoons of bread cubes. Deglaze with broth, bring to the boil and simmer for 8-10 minutes. Bring milk, butter, salt and pepper to the boil. Stir in semolina. Bring to the boil, remove from heat. Let it swell for about 5 minutes. Stir in egg and season with nutmeg. Take 2 damp teaspoons of the mixture and cut out dumplings. Cook in lightly boiling salted water for about 10 minutes. Fry the remaining bread cubes in a pan in remaining hot oil until golden brown.
3
Let it swell for about 5 minutes. Stir in egg and season with nutmeg. Take 2 damp teaspoons of the mixture and cut out dumplings. Cook in lightly boiling salted water for about 10 minutes. Fry the remaining bread cubes in a pan in remaining hot oil until golden brown. Puree the peppers in the broth with a chopping stick. Add dumplings and croutons and sprinkle with remaining nuts