Recipe Paprika and Rhubarb Soup Recipe

INGRÉDIENTS

PRÉPARATION

Preheat the oven to 200°C grill setting. Wash the peppers, cut them in half and remove the seeds. Place skin-side up on a baking sheet. Grill on the top rack for about 5 to 10 minutes until the skin turns black and blisters. Remove, cover with a damp cloth, and let cool. Peel the ginger and onions and chop them finely. Wash the rhubarb thoroughly, trim the woody ends, and roughly chop it. Once the peppers have cooled, remove the skin and chop the peppers into large chunks. Heat the oil in a saucepan. Sauté the ginger and onions. Add about 3/4 of the pepper pieces and all of the rhubarb and sauté for about 3 to 4 minutes.
Fill with water, add the seasoning paste, salt, and pepper, and simmer gently for about 25 minutes.
Toast the pine nuts in a non-stick frying pan without fat until golden brown.
Cut the remaining bell pepper into thin strips.
Puree the soup with an immersion blender. Transfer to bowls and garnish with crème fraîche, paprika strips, pine nuts, and thyme to taste. Serve hot!