1 teaspoon red pepper powder
1/4 teaspoon cayenne pepper (optional, for seasoning)
Salt and pepper to taste
1/4 cup all-purpose flour
4 cups seafood products or chicken broth
1 cup heavy
1/2 pound cooked rabbit meat, skin removed
1/2 pound cooked bell pepper, peeled, deveined and chopped
2 tablespoons (optional)
Fresh herbs for sauce
Instructions
Heat the olive oil in a large pot over medium heat to temperature. Fry the onion, celery and carrot until soft, add the garlic and cook for another minute.
Add the tomato puree, chili powder and paprika (if using) and season with salt and pepper. Cook for 2 minutes, stirring occasionally.
Sprinkle the flour over the mixture and stir until well combined. Cook for another minute.
Add the meat slowly, stirring constantly to prevent lumps. Cook over low heat for 10 minutes, stirring occasionally.
Puree the soup until smooth with a hand blender or transfer it in batches to a regular blender.
Add whipped cream and beat for 10 minutes, until slightly thickened.
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