Tomato-Paprika Soup

DSC00471Preparation time: 45-60 minutes

The ingredients: for 6 persons

  • 4 big red tomatoes
  • 1 green paprika
  • 1 red paprika
  • 1 white part of leek
  • 2 carrots
  • 2 shallots
  • 1 small can tomato paste (70 g)
  • 2 cubes low fat meat bouillon
  • salt & pepper

The Work:

Peal the tomatoes, take out the seeds and cut them in pieces. Take out the seeds of the paprikas and cut them up as well. Cut the white of leak, the carrots and the shallots in small cubes. Put all these vegetables in a cooking pot. Add 1 L of water, the 2 cubes of bouillon and let boil.

Once the soup boils, turn lower the heat so that the soup boils softly for the rest of the cooking time. The paprikas will need about 45 minutes until they are tender. To strengthen the taste of the soup, add some spoons of tomato paste at the end of the cooking time and stir until the paste is melted in the soup.

Mix the soup using a mixer or blender and add some extra water if necessary, to give the soup the right consistency. Season the soup with salt and pepper.

The Tip:
To get velvety soup it is advised to peel the tomatoes. If you are pressed for time, you can skip this.

The combination of a green en red paprika gives the soup a bitter touch. If you rather have a softer taste, use 2 red paprikas instead of 1 green and 1 red.

The Secret:

This soup is really a diet recipe I got from my sister in law, but the flavours and the consistency are so rich that I’ve served it on family diners as well. Nobody every dared to assume this was zero calorie.

If your kids don’t like vegetables but they do like tomato soup with meat balls, then this is a perfect veggie boost in disguise… just make sure they never see you add all these ‘bad’ ingredients.

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Scampi “Diabolo”

DSC00208

Aka spicy prawns

Cooking Time: 30 minutes

The ingredients for 2 persons:

  • 8-10 scampi (prawns, langoustines)
  • 1 glass of white wine
  • 250 ml cream
  • 2 shallots
  • 1 clove garlic
  • 1-1,5 fresh chili peppers
  • 0,5 cubes fish broth
  • tomato paste
  • oil
  • pepper and salt

The work:

Cut the shallots, garlic and peppers very small and braise them in some oil. Add a glass of white wine and let this boil down a bit.
Add the fish broth and a bit of water. Let sauce reduce.
Add the cream and let reduce some more.
Season with salt and pepper and add a small bit of tomato paste to colour the sauce orange.
Peel the scampi’s and remove the intestines (=black thread in the length of the scampi). Bake the scampi in some oil in a separate pan. The baking time is very short, make sure you don’t leave them too long, or they will become hard and chewy. Add the scampi to the sauce and you’re ready to serve.

The tip:

Chili peppers are unpredictable in their spiciness. Be careful not to overdo, certainly if you double the recipe to for instance 4 people.

Served with fresh French bread this is one of our favourite Sunday evening dishes in front of the telly. Some last hours of quality time together before everyone leaves again for a week on early Monday.