About this recipe:Fire soup is a spicy tomato and chicken soup. The recipe is originally from Germany, where my parents had it with friends. They took the recipe back to the Netherlands, where I had it. I introduced it to English friends and they loved it. People who claim to not like soup at all have made an exception for fire soup when they first tried it. With that in mind, I decided to share the recipe so that other people can enjoy it too. The soup can be made as spicy as you like and contains various vegetables!
3 chicken stock cubes, dissolved in 1.5L boiling water
500ml whipping cream
4 tablespoons cornflour (to thicken)
2 jars kidney beans, drained
salt and pepper to taste
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Method Prep:10min › Cook:30min › Ready in:40min
Melt the butter in a big saucepan. Fry the chicken in the butter until white and then add the onion. Stir well. Add the tomato puree and paprika, and stir again. Now add the peppers and half the bottle of chili sauce and the stock. Bring to the boil.
Pour the cream in the mixture and add cornflour until the soup thickens (this might take a while; if you think your soup needs to be thicker, add more cornflour). Once you are satisfied with the thickness and the cream is mixed in well, leave to simmer for 10 minutes.
Lastly, add the beans and season the soup with salt and pepper. If you like, add soured cream and dill on top of each bowl. Enjoy!
The colour of the soup may vary. It's usually a creamy orange.