Cream of Paprika Soup with Polenta Dumplings

Remove the skin from the onion and garlic, cut into small pieces. Clean and rinse the bell bell pepper, remove the core and cut into small cubes. Set aside about 2 tbsp. diced peppers for garnish. Sauté onion in butter. Add garlic and paprika and fry. Add paprika powder, extinguish with white wine, pour in soup and simmer on low heat for about 20 minutes.

Pour the cream into the soup and blend it with a hand blender. Season to taste with salt and freshly ground bell pepper. Serve with the remaining bell pepper pieces and the dumplings. Decorate with herbs.

Whisk the egg into the melted butter. Add saffron and mix in the polenta, season with salt. Form dumplings from the mixture with two small teaspoons and gently roll them in salted water for about 5 minutes. Remove the pot from the stove and let it stand for 20 to 25 minutes.

Serve cream of paprika soup with polenta dumplings.

spicy white wine

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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