Baked Paprika Soup
(For four persons)
5 Red bell peppers
1 yellow bell peppers
2 cups cold chicken soup
1 cup yoghourt
salt ground white pepper
2 tblsps pumpkin seed oil
1 French roll diced and toasted
2 tblsps pumpkin seed, fried
1/1 cup various seeds
(onion, sunflower seed, etc.)
1 egg hard boiled and grated
eventually some hot paprika, onion,
garlic, 1/2 tomato may be added.
off the end of four red bell peppers, remove the seeds. Reserve
the bell peppers: the soup will be poured into these 4 red bell
Bake remaining red bell peppers and yellow bell peppers in oven
at 200 °C, or in pan on hot oil, until peel is browned. Put them
into paper bag and let them in bag for 15 minutes.
Remove bell peppers from bag, remove peel and stalks, veins. Put
baked and cleaned bell peppers into food processor, add yoghourt,
chicken soup, oil, grind them. Season with salt and pepper.
one bell pepper with paprika soup. Cover bell pepper with a cold
plate, turn it over. Bell pepper will stand on plate and soup will
not flow out. Fill all 4 bell peppers in the same way.
While the guests are looking on move slightly bell peppers to
the left and to the right - the soup will slowly flow out onto the
plates. Remove empty bell peppers, serve soup on plates. Decorate
with dices of French rolls, seeds, grated boiled egg.