Firefighting Flight Soup Deliblatska

Ingredients

• 2 red bell peppers
• 2 yellow bell peppers
• 1 large onion
• 3 cloves garlic
• 2 carrots
• 1 large potato
• 1 red chili pepper
• 800 g chicken breast
• 1 liter chicken stock
• 2 tbsp tomato paste
• 1 tbsp smoked paprika powder
• 1 tsp cumin powder
• 2 tbsp olive oil
• 100 ml sour cream
• 1 bunch flat-leaf parsley
• salt and pepper to taste

Method

1. Preheat the oven to 220°C. Roast the peppers until the skin blackens. Let cool, peel, and slice into strips.
2. Chop onion, garlic, carrot, and potato. Finely chop chili pepper.
3. Heat olive oil in a large pot. Sauté onion, garlic, carrot, and chili until translucent.
4. Add potato, roasted peppers, tomato paste, paprika, and cumin. Cook for 2 minutes.
5. Pour in the stock. Simmer for 25 minutes until everything is soft.
6. Blend the soup until smooth. Season with salt and pepper.
7. Meanwhile, grill the chicken breasts until golden and cooked through. Cut into long pieces.
8. Pour the soup into a wide, oval bowl. Lay the chicken in the center as a 'plane'.
9. Draw a thin line of sour cream from the 'plane' across the soup as a 'water stream'.
10. Garnish with parsley sprigs as 'bushes' among the dunes.

Serving notes

• Serve in an oval bowl for the 'aerial view'.
• Sprinkle extra parsley for more 'bushes'.
• Serve with rustic bread to tame the heat.