ZUTATEN (2 PERSONEN)
1 Paprikaschote rot
1 Stück Lauch, fingerling
50 g Sahne
3 EL Olivenöl
1 Knoblauchzehe
2 Stängel Zitronenmelisse
Paprikapulver
Salz
Pfeffer
Lauch in feine Ringe, Paprika in kleine Stückchen schneiden, im Olivenöl einige Minuten auf mittlerer Stufe andünsten.
Gut umrühren und 2 EL Wasser zugeben.
Im Standmixer fein vermixen, Sahne und 1 EL Wasser hinzugeben.
So lange mixen bis eine feine cremige Konsistenz erreicht ist.
Zurück in die Pfanne geben, auf kleiner Stufe warmhalten, mit Gewürzen abschmecken.
Knoblauchzehe in feine Scheiben schneiden.
Suppe auf vorgewärmten Tellern anrichten, mit Knoblauch und Zitronenmelisse garnieren.
© Ralph Kurth
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