Polenta Soup with Paprika
4 servings
30 minutes
Polenta soup with paprika is a fragrant dish of European cuisine that combines the richness of cornmeal and the sweetness of bell pepper. The origins of this recipe trace back to the traditions of Southern European gastronomy, where polenta served as a base for many nutritious dishes for a long time. The delicate taste of corn is complemented by the light spiciness of coriander, the zest of Tabasco, and the freshness of parsley. Crème fraîche gives the soup a velvety texture, while golden pieces of polenta make it particularly appetizing. It is perfect for a cozy home dinner or a light lunch, warming with its soft flavor and pleasant aroma. This soup can be served with crispy bread or thin toasts to enjoy the harmony of flavors.
1
Wash the paprika, cut it in half, remove the seeds, and dice it into small cubes. Peel and crush the garlic clove, peel and dice the shallot into small cubes. Heat the vegetable broth in a pot.
- Red sweet pepper: 1 piece
- Green bell pepper: 1 piece
- Garlic: 1 clove
- Shallots: 1 head
- Vegetable broth: 1.13 l
2
Heat olive oil. Add onion and garlic and sauté over medium heat until translucent. Then add paprika and sauté for 3 minutes. Reduce heat, add polenta and fry while stirring constantly until it turns golden-brown. Attention! Polenta should not become too dark! Pour in hot broth, bring to a boil, reduce heat and simmer for 10 minutes with the lid on.
- Olive oil: 2 tablespoons
- Shallots: 1 head
- Garlic: 1 clove
- Red sweet pepper: 1 piece
- Green bell pepper: 1 piece
- Polenta: 80 g
- Vegetable broth: 1.13 l
3
Drain the corn in a sieve, pour out all the liquid, and add the kernels to the soup. Season with salt, pepper, coriander, and a few drops of Tabasco to taste.
- Canned corn: 150 g
- Salt: to taste
- Ground black pepper: to taste
- Ground coriander: 0.5 teaspoon
- TABASCO®: to taste
4
In conclusion, wash the parsley, set aside a few sprigs for serving. Chop the remaining greens finely and add them with the cream to the soup. Season again with spices. Garnish with parsley sprigs.
- Parsley: 1 bunch
- Crème fraiche: 150 g