Red pepper soup with feta cubes, roasted white bread and chive

Name: Red pepper soup with feta cubes, roasted white bread and chive
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 Onion; 2 Garlic cloves; 20 g Butter or margarine; 1 glass (720 ml) roasted paprika mild sweet-sour; 3/4 l Vegetable broth (instant); 4 discs White bread; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1/4 collar Asian chives; 200 g Sheep's cheese

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 Onion
2 Garlic cloves
20 g Butter or margarine
1 glass (720 ml) roasted paprika mild sweet-sour
3/4 l Vegetable broth (instant)
4 discs White bread
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1/4 collar Asian chives
200 g Sheep's cheese

Directions

1
Peel and finely dice the onion and garlic. Heat the fat in a saucepan. Sauté onion and garlic. Pour paprika on a sieve and rinse briefly. Add the paprika to the onion and fry briefly.
2
Add stock, bring to the boil and simmer for about 5 minutes. Cut bread into cubes. Heat oil in a pan. Fry the bread cubes in it until golden brown. Puree the soup, season with salt, pepper and paprika. Wash the chives and cut into small rolls, except for a few stalks for garnishing. Crumble the cheese coarsely. Arrange soup in small bowls. Sprinkle with croutons, cheese cubes and chives rolls.
3
Puree the soup, season with salt, pepper and paprika. Wash the chives and cut into small rolls, except for a few stalks for garnishing. Crumble the cheese coarsely. Arrange soup in small bowls. Sprinkle with croutons, cheese cubes and chives rolls. Garnish with chive stalks