Dutch Paprika Soup Puree
4 servings
25 minutes
Dutch paprika cream soup is an elegant blend of the delicate flavor of sweet peppers and creamy softness. The roots of this dish trace back to Dutch culinary traditions, where the simplicity of ingredients meets the sophistication of flavors. Sautéing onions in creamy butter adds depth to the aroma, while adding cream gives it a silky texture. The light sweetness of paprika harmonizes with the mild spiciness of black pepper, creating a balance of taste. This soup is perfect as a light first course that warms on cool days and fills with coziness. Its rich color and aroma make it not only a gastronomic delight but also an aesthetic pleasure. Garnished with fresh herbs, it offers a sense of freshness and completeness. In Holland, it is often served with crispy bread that complements the creamy texture of the soup beautifully.
1
Thoroughly wash the paprika, greens, and leek. Finely chop the greens, chop the leek, clean the paprika from seeds, and slice it thinly.
- Red sweet pepper: 2 pieces
- Chopped parsley: 50 g
- Onion: 1 piece
2
Put butter in a saucepan and add finely chopped onion, sauté until golden brown, add thin slices of paprika, mix, sauté on low heat for at least 10 minutes, cover with a lid and cook for another 5 minutes.
- Butter: 50 g
- Onion: 1 piece
- Red sweet pepper: 2 pieces
3
Remove from heat, let cool. In a separate pot, add 500 milliliters of broth, bring to a boil, and season with salt and pepper to taste.
- Bouillon: 500 ml
- Salt: to taste
- Ground black pepper: to taste
4
Add a mixture of sautéed onions and paprika to the blender. Blend until thick and smooth. Strain through a sieve. Add the strained pulp to the boiling broth. Cook in boiling water for 5 minutes, then add finely chopped leek.
- Onion: 1 piece
- Red sweet pepper: 2 pieces
- Bouillon: 500 ml
- Onion: 1 piece
5
Remove from heat, let cool slightly, add 200 milliliters of cream, mix, and garnish with greens.
- Cream: 200 ml
- Chopped parsley: 50 g